Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, March 13, 2014

Pan-Roasted Pork Tenderloin with Blueberry-Port Wine Sauce

Pork tenderloin speaks for itself on the dinner table. It’s one of those cuts of meat that will do you right every time—if you do it right. That simply means don’t overcook it. If you don’t like pink pork, you might want to skip the tenderloin.

Whether you roast it from beginning to end or start off with a sear on the stovetop, the goal is a nicely browned outside and tender, pink middle. Depending on the size, most pork tenderloins are ready in less than 30 minutes. Give the meat a five-minute rest after cooking, then slice into that juicy little piece of heaven.

Tenderloin and sauce are natural companions. With leftover port wine from last week’s Pepper-Grilled Strip Steaks with Port Wine Sauce—and no desire to finish it in a glass—I decided to reduce it down with some fresh blueberries for a rich, slightly sweet addition to the pork. That worked.

Tip: Be sure to mash most (but not all) of the blueberries as they cook to release their natural juices and sweetness. If too many of them remain whole, the sauce will be heavy on the wine taste rather than a pleasant blend of flavors.

Serves 4


For the Sauce
  • 1 cup fresh blueberries
  • 3/4 cup port wine
  • 2 tsp white or light brown sugar
  • 1 tsp finely chopped tangelo-mineola (or orange) zest
  • 1/4 tsp ground cinnamon
  • sea salt
  • freshly ground black pepper
Sauce Ingredients
Peeled Zest
For the Pork Tenderloin
  • 1 tbsp olive oil
  • 1-1/2-lb pork tenderloin
  • sea salt
  • freshly ground black pepper
Pork Tenderloin

For the Sauce
  1. Place the first 5 ingredients (through cinnamon) in a saucepan and bring to a simmer. Smash most of the blueberries with the back of a spoon against the side of the pan as they cook. 
  2. Simmer until reduced to about 1 cup, 7-8 minutes. Season with salt and pepper. Keep warm or re-warm gently before serving.
Sauce Beginning to Cook 
Blueberry-Port Wine Sauce
For the Pork Tenderloin
  1. Preheat the oven to 400° F.
  2. Heat a large, heavy, ovenproof skillet over medium heat and add the olive oil. Season the pork tenderloin with salt and pepper and sear until browned on all sides, turning as needed, 8-9 minutes.
  3. Place the skillet in the oven and roast the pork 18-20 minutes, depending on size.
  4. Remove to a cutting board and let rest 5 minutes. Cut into 12 slices and spoon sauce on top.
Tenderloin Beginning to Sear
Tenderloin after Turning
Let the Tenderloin Rest
Sliced Pork Tenderloin
Pan-Roasted Pork Tenderloin with Blueberry-Port Wine Sauce

1 comment:

  1. This looks great. Thanks for linking to What'd You Do This Weekend.