Balsamic Pork With Blueberry Sauce

• servings: 4

Ingredients

1 pork tenderoin

1 tbsp extra-virgin olive oil

Marinade:

1/3 cup balsamic vinegar

2 tbsp water

1 tsp minced garlic

½ tsp salt

½ tsp pepper

1/3 cup extra-virgin olive oil

1½ tsp dried basil

½ tsp dried oregano

Blueberry Sauce:

1 pint fresh or frozen blueberries

¾ cup water

¼ cup honey or maple syrup

Salt, to taste

Directions

1 Add all of the marinade ingredients to a large resealable bag.Seal and shake until thoroughly mixed. Add the pork tenderloin, seal the bag, and chill in the refrigerator for at least 1 hour or overnight.

2 When ready to cook the pork tenderloin, remove it from the fridge and let it come to room temperature while you prepare the blueberry sauce. In a small saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, and then reduce to a simmer. Continue to cook until three-fourths of the liquid cooks off, about 10 minutes, stirring periodically. Thin with more water as needed.

3 Preheat oven to 350°F (180°C). Preheat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and heat until shimmering. Remove the pork tenderloin from the marinade and add the pork to the pan. Sear for 3 to 4 minutes per side. Resist the urge to move it. Once golden brown, it will release without sticking.

4 Once all sides of the pork are seared, move the skillet to the oven.

Bake pork for 25 minutes or until it reaches an internal temperature of 140°F (60°C). Remove pork from the oven and let rest for 10 minutes as the temperature rises to 145°F (63°C).

5 After resting, top with the blueberry sauce and enjoy.