PORK TENDERLOIN WITH BLUEBERRY CHIANTI SAUCE
Pork Tenderloin with Blueberry Chianti Sauce — a Tuscan-inspired dinner made with red wine, fresh blueberries, balsamic vinegar, and herbs. Elegant enough for entertaining, simple enough for weeknights.
Equipment
- Medium Saucepan
- Ovenproof Skillet
- Small Mixing Bowl
Ingredients
Pork
- 1.5 pounds Pork Tenderloin
- 1 ¼ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Dried Rosemary
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- 1 Tablespoon EVOO
Sauce
- 2 Tablespoons Unsalted Butter - separated
- 1 Shallot - finely minced (~ 2 Tablespoons)
- 1 cup Fresh or Frozen Blueberries
- ½ cup Chianti wine
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon Honey
- ¼ teaspoon Salt
Instructions
- Preheat oven to 400°F.
- Prepare the Herb Rub: In a small mixing bowl, combine salt, pepper, rosemary, thyme, oregano, and olive oil to form a paste.
- Season the Pork: Rub the herb mixture evenly over the pork tenderloin. Let rest at room temperature for 10 minutes.
- Sear the Pork: Heat an ovenproof skillet over medium-high heat. Add a drizzle of olive oil if needed. Sear the pork on all sides until golden brown, about 6–8 minutes total.
- Roast to Temperature: Transfer the skillet to the oven and roast for 15–25 minutes, or until the internal temperature reaches 145°F.
- Rest the Pork: Remove from oven, tent loosely with foil, and let rest for 10 minutes before slicing. (Temperature will rise slightly as it rests.)
- Meanwhile — Make the Sauce: In a medium saucepan, melt 1 tablespoon butter over medium heat.
- Add shallot and cook 2 minutes until softened. Add blueberries, Chianti, balsamic vinegar, honey, and salt.
- Simmer gently for about 10 minutes, until slightly thickened and berries begin to burst.
- Whisk in the remaining tablespoon of butter until glossy and smooth.
- Slice & Serve. Slice pork into medallions and spoon sauce over the top. Serve extra sauce on the side.
- Buon Appetito!
Notes
Serving & Garnish Tips:
- Garnish with fresh rosemary, thyme, and blueberries, and serve alongside a lovely Chianti
- Serve over creamy polenta
- OR, pair with roasted potatoes & a simple arugula salad with shaved parmesan
- Do Not Overcook: Pork tenderloin is lean — overcooking dries it out quickly. Pull at 145°F. It will rise to ~150°F while resting.
- Sauce Too Thin? Simmer 2–3 extra minutes uncovered. // Sauce Too Thick? Add 1–2 tablespoons warm water or wine to loosen.
- No Chianti? Sub with any dry red wine.
- Using Frozen Blueberries? No need to thaw — just simmer 1–2 extra minutes.
- Spoon over baked brie
- Spread lightly on crostini with goat cheese
- Add to a turkey sandwich
- Warm gently and spoon over vanilla gelato (trust me)