Four cups may sound like a lot of blueberries, but they cook down dramatically to create a wonderful pan sauce for this juicy pork loin.
Blueberry and Herb Roasted Pork Tenderloins
Makes 8 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 (2-pound) package pork tenderloins
- ¼ cup minced garlic
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup Dijon mustard
- 4 cups fresh blueberries
- Garnish: fresh herbs
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with foil. Spray a 3-quart baking dish with cooking spray.
- In a large sauté pan, heat vegetable oil over medium-high heat. Add pork; sear on all sides. Place on prepared baking sheet.
- In a small bowl, combine garlic, thyme, rosemary, oregano, parsley, olive oil, salt, and pepper. Brush pork with mustard, and rub with herb mixture. Place pork in prepared baking dish. Scatter blueberries around tenderloins.
- Roast until crust is golden and a meat thermometer inserted in thickest portion registers 145°, about 30 minutes. Let rest for 5 minutes before slicing. Garnish with herbs, if desired.
