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.

Pork Ingredients

• 1 lb pork tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 tablespoon oil

Glaze Ingredients

• 1 pint blueberries
• 5 cloves garlic, minced
• 1 1/2 tablespoons fresh thyme
• 1 tablespoons sugar to taste
• ¼ cup lemon juice

Mushroom Ingredients

• 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 

Instructions

• 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.