Pork Tenderloin With Huckleberry Sauce
Why I Love This Recipe
I think I originally got this from the Food Network, but hey, it could have been anywhere, being from Oregon where huckleberries are prevelant. Sadly, living in SoCal, I have little access to Huckleberries, although I am sure that blueberries would work too, their flavor tends to pale in comparison after one has been spoiled on the real thing.
Ingredients You'll Need
2 lbs Pork Tenderloin
3 TB Lemon infused Olive oil
2 1/2 TB finely chopped Thyme
2 TB finely chopped Savory
1 tsp Garlic Powder (I don't use it often, but it works great in rubs)
1 TB Kosher salt
2 tsp Fresh ground black pepper
2 cups Fresh Huckleberries
1/4 cup Orange Blossom Honey
2 TB Champagne or Pinot Grigio or Lemon Vinegar
1/4 cup Pinot Grigio
2 tsp Arrowroot or Cornstarch
Rub Tenderloin with infused oil.
Combine herbs with garlic powder, salt and pepper.
Rub Tenderloin down with herb mixture.
Refrigerate tenderloin for 30 minutes
Preheat oven to 400 degrees
Combine Huckleberries, honey, vinegar in a saucepan; Make a slurry with the Wine and Arrowroot then add to the pan.
Set over medium heat and bring just to a boil, then reduce heat and simmer until desired thickness is acheived.
Heat Olive oil in an oven proof skillet or saute pan.
Remove tenderloin from refrigerator and place in saute pan, brown on all sides, then move saute pan to oven and bake tenderloin until internal temp reaches 140 degrees.
Remove from oven and tent with foil, meat will continue to cook and the temp will reach between 145 and 150.
Move tenderloin to a large plate/platter and spoon warm huckleberry sauce over.
Garnish plate with thin slices of lemon and a few fresh uncooked huckleberries.