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Pork tenderloins with blueberry-lemon sauce
Servings
4
Preparation time
10 minutes
Cooking time
10 minutes
Ingredients
2 pork tenderloins, approx. 375 g (12 oz.) each
30 ml (2 tbsp.) olive oil
30 ml (2 tbsp.) white sugar or maple syrup
10 ml (2 tsp.) water
60 ml (1/4 cup) frozen blueberries, thawed
30 ml (2 tbsp.) fresh lemon juice
60 ml (1/4 cup) dry white wine
500 ml (2 cups) demi-glaze
To taste salt and pepper
30 ml (2 tbsp.) olive oil
30 ml (2 tbsp.) white sugar or maple syrup
10 ml (2 tsp.) water
60 ml (1/4 cup) frozen blueberries, thawed
30 ml (2 tbsp.) fresh lemon juice
60 ml (1/4 cup) dry white wine
500 ml (2 cups) demi-glaze
To taste salt and pepper
- Trim the pork tenderloins by removing any fat from the meat manually. Next, using a knife, remove the "silver skin," or the thin membrane running along the surface of the meat.
- In a frying pan, heat the oil and sear the pork tenderloins on all sides. Then bake in an oven pre-heated to 180°C (350°F) for 8 to 10 minutes. Remove the pork tenderloins from the oven and keep warm on a plate by covering with aluminum foil.
- Drain the fat from the pan, add the sugar and water and cook over high heat until the mixture thickens and turns dark caramel in colour. Deglaze with the white wine and sprinkle with the lemon juice. Add the blueberries and their juice (setting aside a few to garnish). Allow this mixture to reduce by a third, and then add the demi-glaze. Allow to reduce again to the desired consistency and adjust the seasoning.
- To serve, first cut each pork tenderloin in half and then cut each half into three to four slices. Pour a little sauce onto heated plates and then place the pork tenderloins on the plates. Garnish with a few blueberries.
Source:
Académie culinaire, www.academieculinaire.com
