Chef Antwon Brinson is giving us a recipe for a delicious pan roasted pork tenderloin topped with a blueberry vinegar sauce. This recipe is packed with nutritional benefits such as, blueberries, a superfood that help regulate blood sugar and are a great source of vitamins and antioxidants, kale, which helps lower cholesterol and is loaded with antioxidants and vitamin C, and garlic, which is a great source of amino acids, great for your gut health, and almost 0 calories!
Serves 2-4 people
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Ingredients
Roasted Pork Tenderloin
2 tbsp olive oil
1ea pork tenderloin
2-4 sprigs thyme (optional)
3ea garlic cloves (smashed)
1ea shallot (sliced)
3-4 tbsp butter (sliced)
tt salt
tt pepper
Blueberry Vinegar Sauce
½ cup water
½ cup balsamic
2 tbsp light brown sugar
½ tsp salt
1 cup blueberries
2 sprigs thyme (optional)
Black pepper (to taste)
2 tbsp butter
½ each lemon (juice+zest)
Kale
2 tbsp olive oil
1 bunch kale (remove from stem, cut into bite size pieces)
3 ea garlic cloves (minced)
¼ cup cherry tomatoes (whole)
½ each lemon (zest+juice)
Instructions
Phase 1- Pork Tenderloin
Firmly hold the pork tenderloin, place the tip of the knife under the silver skin and pull in the opposite direction to remove skin.
Discard once removed.
Cut tenderloin in half and place on a baking tray.
Season well with salt and pepper
Phase 2- Cooking The Pork
Add olive oil to a medium saute pan.
Preheat.
Carefully add the pork to the pan. Allow pork to cook on each side until completely caramelized on all sides. 8-10 minute
Add crushed garlic, shallots, thyme and 1 tbsp butter.
Using a basting spoon, begin basting pork with the butter mixture
Once butter turns brown, add another table spoon and repeat the process
Do this until all of the butter has been used
Remove pan from heat and allow pork to rest for 5 minutes
Phase 3- Blueberry Sauce
Using a medium-size pot add water, sugar, salt, and vinegar. Mix well to dissolve the sugar
Next, add your blueberries and thyme
Bring mixture to a simmer and allow to cook out for 4-6 minutes, or until the berries start to breakdown
Once this happens remove from the heat and place the mixture in a blender. Allow to slightly cool for about 2-3 minutes
Chef’s Note: If possible remove the centerpiece from your blender top and place a towel over the empty hole. This will allow the steam to escape while mixing
Using the pulse on your blender mix sauce (carefully) until it’s smooth
Once you have achieved a smooth texture, remove and place it back in the pot
While mixing with your whisk, add your butter to the sauce
Finish sauce with lemon zest and juice
Adjust seasoning (if needed) and reserve
Phase 4- Wilted Kale
Using a saute pan, add oil allow to heat
Once hot add garlic, cook until slightly golden brown
Add tomatoes, allow them to blister
Season with salt and pepper
Add kale and mix well
Turn off heat and continue to mix
Adjust season again with salt and pepper
Finish with lemon juice