Pork Tenderloin with Blueberry Glaze and Mushrooms
This perfectly seasoned pork topped with a tart blueberry glaze from Argyle Winery serves four and is a definite palate pleaser! Served atop a bed of buttery mushrooms, this entrée is quick to come together, and pairs perfectly with a Dundee Hills Pinot Noir.
See the full recipe here.
- 1 lb pork tenderloin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 tablespoon oil
- 1 pint blueberries
- 5 cloves garlic, minced
- 1 1/2 tablespoons fresh thyme
- 1 tablespoons sugar to taste
- ¼ cup lemon juice
- 3 tablespoons butter
- 1 pound white button mushrooms, stems trimmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, plus more for garnish
- To make the pork: Preheat the oven to 400° F and prepare a baking sheet lined with foil. While preheating, season the pork with salt and pepper and thyme. Next, heat oil and brown the pork evenly in a frying pan. Place on a baking sheet and transfer to the oven to cook for 18-20 minutes or until a thermometer reads 145° F. Allow to rest for at least 5 minutes before slicing.
- For the glaze: Combine blueberries, garlic, thyme and sugar in a large saucepan. Turn heat to medium. Mash blueberries to let juices release. Simmer for 3-4 minutes, until blueberries are softened. Add lemon juice and simmer for an additional 10-15 minutes, or until mixture is reduced and thickened. Serve sauce spooned over sliced pork tenderloin.
Cook the mushrooms: Melt the butter in a large skillet over medium heat. Add the mushrooms and season with the salt and pepper. Cook undisturbed until the mushrooms are browned on the bottom, about 5 minutes. Flip the mushrooms and cook undisturbed until browned on the second side and tender, about 5 minutes more. Add the garlic and thyme and sauté until fragrant, about 1 minute. Serve immediately.