Pork Tenderloin with Wild Huckleberry Sauce
- 1 1/2 pound pork tenderloin
- 2 tablespoons olive oil (garlic-infused oil will yield more flavor) plus 1 tablespoon
- 2 tablespoons finely chopped fresh rosemary leaves, plus 2 sprigs, for garnish
- 2 tablespoons finely chopped fresh thyme leaves
- 2 tablespoons finely chopped fresh sage leaves
- 1 tablespoon kosher or coarse ground sea salt
- 1 teaspoon freshly ground black pepper
- 2 cups fresh huckleberries or blueberries
- 1/3 cup sugar
- 2 tablespoons raspberry vinegar
- 1/4 cup white wine
In a medium saucepan, combine the huckleberries, sugar, vinegar, and wine and bring to a boil. Lower the heat and simmer until slightly thickened.
Preheat oven to 400 degrees F.
Heat the oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown. Place in the oven for about 12 to 15 minutes, or until the internal temperature reaches 150 degrees F.
Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork. Garnish with springs of rosemary.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Gail Kyle, Jordan Hollow Farm Inn
Recipe courtesy of Paul Young