For a sophisticated take on a simple roast pork, serve thin slices of roasted tenderloin with this exquisite and vibrant blueberry sauce. The complex blend of sweet and savoury flavours are draped over mild, tender pork to create a show-stopping main dish.
The jewel-toned sauce combines the intense purple and concentrated flavour of dried blueberries, melded with the berry notes and glorious ruby red of port. A splash of red wine rounds out the medley of colour and taste, for a complex sauce that is glossy and has a velvety mouthfeel.
While this dish is sufficiently elegant for a dinner party, the sauce cooks while the pork roasts, so it comes together quickly enough for a weeknight family dinner.
Roast Pork with Blueberry Port Sauce
- 2 small pork tenderloins (approximately 1 pound each)
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 shallot, finely diced
- 1/2 cup red wine
- 1/2 cup chicken stock
- 1/4 cup port
- 1 tablespoon maple syrup
- 1/2 cup Wild Coast Fruit dried whole blueberries
- 3/4 cup water
- 2 tablespoon butter
- Combine the blueberries and water and set aside.
- Preheat oven to 200 degrees C (400 F).
- Combine thyme, rosemary, garlic powder, salt, and freshly ground black pepper. Spread out on a large plate and roll tenderloins in the spice mixture until well coated.
- Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Cook on all sides until golden brown, 6 to 8 minutes.
- Transfer to a baking sheet lined with parchment paper.
- Bake until the pork reaches an internal temperature of 63 degrees C (145 F), 15 to 20 minutes.
- Transfer to a cutting board and allow to rest for 10 minutes.
- Add the remaining 1 tablespoon of olive oil to the frying pan you used for the pork, and heat over medium heat.
- Add the shallots and sauté until they begin to soften, two to four minutes.
- Pour in the red wine, chicken stock, and pork. Be careful, it will bubble and steam.
- Scrape up the browned bits on the bottom of the pan and stir.
- Stir in the blueberries and water.
- Bring to a simmer, reduce heat to medium-low, and simmer for 15 to 20 minutes, stirring frequently. If it absorbs too much liquid add more water, a quarter cup at a time until it reaches the consistency you want. It should be thick and jammy, but not too dry.
- When the sauce has reached the consistency you like, remove from the heat and whisk in the butter.
- Once the pork has rested, slice into thin slices against the grain and arrange on a platter.
- Ladle the sauce over the pork and serve.
Notes: Be sure to use the same frying pan you browned the pork in. Those browned bits on the bottom of the pan provide an irreplaceable flavor to your sauce.
Finishing the sauce with butter gives it a glossy look and velvety mouthfeel. You can skip it if you prefer to avoid butter, but it really takes this sauce from "lovely" to "exceptional."
This elegant pork dish will elevate any dinner party, but it comes together quickly enough to brighten a grey weeknight. Kids often enjoy this sauce, if only for the novelty of draping such a vibrant, jewel-toned purple sauce over their meat. The concentrated flavour and colour of dried blueberries make this sauce a show-stopper, and the complex blend of flavours complement the mild and tender pork beautifully. Let dried blueberries bring a bright touch of summer into a cozy cold weather meal.