Following our last post about ravioli di fonduta with truffle, we are now going to present you the second dish for your Christmas lunch: pork tenderloin with blueberry sauce.
We have “borrowed” this beautiful and tasty recipe from one of our favourite Italian blog: rossomelograno.
Thanks to Giulia Bellini for the amazing pictures!
INGREDIENTS for 6 servings
For the meat:
pork tenderloin ∼ 850 gr
rosemary, sage and thyme
2 bay leaves
2 tbsp brown sugar
2 glasses white wine
1 shallot or onion, chopped in small pieces
1 garlic glove, chopped in small pieces
1 Tbsp salt
biological orange peel, chopped in small pieces
extra vergine olive oil
1 tbs aromatic salt
For the blueberry sauce:
blueberries ∼ 250 gr
2 tbs brown sugar
1/2 onion, finely chopped
1/2 red wine glass
2 tbsp extra vergine olive oil
In a small bowl mix the orange peel, garlic, shallot, the brown sugar, the aromatic salt, the thyme, the rosemary, the sage and the pounded cloves. Put the meat in a baking dish and pour the mix of aromas. Spread it very well around all of the tenderloin, cover the dish and let it rest for 2 hours in the fridge.
In the meantime prepare the blueberry sauce: put the oil, onion and thyme in a pan and let it cook over medium heat until the onion is soft, then add the blueberries and after 4-5 mins add the sugar and salt. Mix very well and then pour the wine. Cover with a lid and let it cook over low heat until it will became like a syrup. Then turn off the heat and taste it, adding a pinch of salt, if needed.
After the marinating time for the meat, remove all the aromas. Put the oil into a heavy-bottomed pot (7-8 tbsp or enough to cover the bottom of the pot), large enough to hold the meat snugly, put in the meat and spread the honey on the top, then add the garlic and the other aromas left and salt.
Brown the meat on all sides, up to 10-15 mins, at medium heat, then add 1 glass of white wine and let it cook for around 15 mins.
Then deglaze the gravy in the pot, removing the meat and the fat from the pot, and adding 1 glass of white wine. Raise the heat to high, bringing the liquid to a boil while you stir. Keep boiling and stirring until the sauce is reduced by half the volume.
Cut the meat in thin slices and serve with the brown sauce on the top and the blueberry sauce beside, or use it to garnish.