Pork Tenderloin with Mushroom & Blueberry Balsamic Reduction
There is something satisfying about a perfectly cooked slab of pork glazed with a sweet yet not overpowering glaze. Pork tenderloin is one of those proteins that is so versatile that you can do almost anything with it. On its own, some may say it’s not very exciting, but when you pair it with a bold, well-balanced sauce, it absorbs the juices almost immediately, giving it lots of flavor and keeping it from becoming dry. This mushroom & blueberry balsamic reduction combines the earthy aroma of mushrooms, the sweetness of blueberries, and the rich tanginess of balsamic vinegar. What you get is a delicious, slightly thickened sauce that coats the pork in a sweet and savory sensation.
What I love most about this dish is its contrast of flavors. The natural sweetness of the blueberries intensifies as it cooks down, but instead of overpowering the sauce, it blends with the umami richness of the mushrooms and the acidity from the balsamic. It is the kind of combination that makes every bite feel complete, with no extra seasoning necessary. Another thing I love about this recipe is how easy it is to pair with other foods. Sure, it could be delicious on its own, but if you simply add some veggies and grains on the side, it is a perfectly balanced dinner for everyone to enjoy! Despite its gourmet feel, it is simple enough for a weeknight dinner yet impressive enough to have guests coming back for seconds!
Ingredients:
For the Pork:
1 pork tenderloin
1 tbsp olive oil
Salt & pepper
1 tsp oregano
For the Mushroom & Blueberry Balsamic Reduction:
1 tbsp olive oil or butter
1 cup baby bella mushrooms, sliced
1/4 red onion, diced
1/2 cup fresh blueberries
2 tbsp balsamic vinegar
Salt & pepper
Instructions:
preheat oven to 425F. Pat the pork tenderloin dry with paper towels, and rub it evenly with olive oil, salt, pepper, and oregano.
Heat a large oven-safe skillet to medium-high heat. Once hot, sear the pork for 2-3 minutes per side until golden brown. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 155F.
Remove from the oven, cover in tin foil, and let rest for 5-10 minutes before slicing.
While the pork is roasting, heat olive oil or butter in a saucepan over medium heat. Add your onions and cook until fragrant and translucent. Then, add your mushrooms and saute for 4-5 minutes, until they soften and start to turn brown. Stir in the blueberries and cook for 2 minutes, giving them time to break down slightly.
Pour in the balsamic vinegar and season with salt and pepper. bring the mixture to a simmer and let it reduce for 5-7 minutes, string occasionally, until it becomes somewhat thick and coats the back of a spoon.
Slice the pork into medallions and spoon the sauce over the pork. Serve with your favorite vegetable and grain and enjoy!
