Roasted Pork Tenderloin with Blueberry Dark Balsamic

Description

Juicy roasted pork tenderloin is paired with a bright Blueberry Dark Balsamic pan sauce built from shallot, Dijon, and the flavorful browned bits left in the skillet. Meyer Lemon Extra Virgin Olive Oil adds clean citrus character, while rosemary gives the savory pork and dark berry balsamic a natural herbal counterpoint.

Recipe Overview

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: About 40 minutes

Ingredients

2 pork tenderloins, about 1–1¼ pounds each, trimmed of silver skin
2 tablespoons Meyer Lemon Extra Virgin Olive Oil, divided
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 teaspoon chopped fresh rosemary, or ½ teaspoon dried rosemary
1 small shallot, finely minced
½ cup low-sodium chicken broth
¼ cup Blueberry Dark Balsamic, divided
1 teaspoon Dijon mustard
1 tablespoon cold unsalted butter, optional
Optional garnish: fresh rosemary or chopped parsley

Instructions

• Preheat the oven to 425°F. Pat the pork tenderloins thoroughly dry with paper towels and remove any remaining silver skin. Season evenly with kosher salt, black pepper, and rosemary.

• Heat 1 tablespoon Meyer Lemon Extra Virgin Olive Oil in a large oven-safe skillet over medium-high heat. Add the pork tenderloins and sear for about 2 minutes per side, turning as needed, until browned on several sides.

• Transfer the skillet to the oven and roast for about 12–18 minutes, depending on the thickness of the tenderloins. Begin checking early with an instant-read thermometer. Remove each tenderloin from the skillet as soon as the thickest portion reaches 145°F.

• Transfer the pork to a cutting board or platter and let it rest for at least 3 minutes while you prepare the sauce.

• Carefully place the hot skillet over medium heat. Add the minced shallot and cook for about 1 minute, stirring frequently, until softened and fragrant.

• Add the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in 3 tablespoons Blueberry Dark Balsamic and the Dijon mustard. Simmer gently for about 2–3 minutes, until the sauce is slightly reduced and lightly coats the back of a spoon. Do not reduce it to a thick syrup.

• Remove the skillet from the heat. Stir in the remaining 1 tablespoon Blueberry Dark Balsamic and the remaining 1 tablespoon Meyer Lemon Extra Virgin Olive Oil. If desired, swirl in the cold butter until the sauce is smooth and glossy.

• Slice the rested pork into medallions and arrange on a serving platter. Spoon the warm blueberry-balsamic pan sauce over and around the pork. Garnish with fresh rosemary or parsley if desired and serve immediately.

Chef’s Tip

Pork tenderloin is very lean, so avoid roasting it for a fixed amount of time without checking its temperature. Remove each tenderloin as soon as the thickest portion reaches 145°F and give it at least a 3-minute rest before slicing. The pan sauce is prepared while the meat rests, which keeps the pork juicy instead of returning it to the heat.

Flavor Variations

• Rosemary Infused Olive Oil can replace the Meyer Lemon Extra Virgin Olive Oil for a more savory, herb-forward version that pairs especially well with roasted potatoes and root vegetables.
• Meyer Lemon Extra Virgin Olive Oil can be drizzled lightly over the sliced pork just before serving for an even brighter citrus finish.
• Butter Flavored Extra Virgin Olive Oil can replace the optional cold butter at the finish for extra richness while keeping the recipe centered on PNW products.
• For more blueberry character, add a very light drizzle of Blueberry Dark Balsamic over the plated pork rather than increasing the amount reduced in the pan.

Pairings

Serve with roasted carrots, green beans, Brussels sprouts, mashed potatoes, wild rice, creamy polenta, roasted sweet potatoes, or a simple mixed-green salad.

Build Your Plate

Turn this blueberry balsamic pork tenderloin into a complete dinner

Pair the lean roasted pork and berry-forward pan sauce with a comforting starch and a simple roasted or sautéed vegetable for a balanced dinner with savory, citrus, and dark-fruit flavor.

Finished Meal

Blueberry balsamic pork tenderloin with mashed potatoes, roasted carrots, and warm shallot pan sauce

Protein

Roasted pork tenderloin seared in Meyer Lemon Extra Virgin Olive Oil and sliced after resting at 145°F

Vegetables & Sides

Roasted carrots, green beans, Brussels sprouts, mashed potatoes, wild rice, polenta, sweet potatoes, or mixed greens

Flavor Pairing

Blueberry Dark Balsamic provides dark berry fruit and acidity, Meyer Lemon Extra Virgin Olive Oil adds citrus brightness, and rosemary ties the fruit and savory pork together

Recipe Notes

The Blueberry Dark Balsamic is divided so most of it can mellow briefly in the pan sauce while the final tablespoon is added off the heat for a brighter blueberry-balsamic finish.

Deglazing the skillet with chicken broth captures the browned fond created during searing and gives the sauce a savory foundation. Dijon helps bring the broth, balsamic, and finishing oil together without turning the sauce into a heavy glaze.

Meyer Lemon Extra Virgin Olive Oil is the primary oil because its bright citrus character balances dark berry flavors particularly well. Rosemary is used as the herb because its woodsy flavor naturally complements pork and Blueberry Dark Balsamic.

Pork tenderloin varies considerably in thickness, so temperature is more reliable than a fixed roasting time. Always check the thickest portion with a food thermometer before removing the pork from the heat.