PORK TENDERLOIN WITH BLUEBERRY CHIANTI SAUCE
A beautiful Tuscan dinner made with red wine, fresh blueberries, balsamic vinegar, and herbs. Perfect for Sunday dinners or holiday gatherings.
Equipment
- Medium Saucepan
- Ovenproof Skillet or Large Saute Pan
- 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 Extra Virgin Olive Oil
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 lightly browned, 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 pork into medallions, transfer to a serving platter, and spoon sauce over the top. Serve extra sauce on the side.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Be sure to cook pork to 145°F and allow it to rest before slicing.
- Serve over creamy polenta or roasted potatoes and simple arugula salad.
- Michelle’s Kitchen Recommendations:
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