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