Wild Blueberry Balsamic Pork Tenderloin

Recipe by Nicole Masson for Wyman's

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Yield: 6 servings

Ingredients:

• 2 cups frozen Wyman’s Wild Blueberries
• 1 ½ pound pork tenderloin
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely diced yellow onion
• 1 sprig fresh rosemary, finely chopped
• 3 tablespoons pure maple syrup
• 2 tablespoons balsamic vinegar

Directions:

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil and place an oven-safe wire rack on top of it.
2. Pat the pork tenderloin dry with a paper towel. Season on both sides with the thyme, garlic powder, and sea salt. Place on top of the wire rack and bake for 20 minutes.
3. Meanwhile, heat the oil in a small saucepan over medium-low heat. Add the onion and cook for 2-3 minutes until translucent. Add the rosemary and cook for 20 more seconds until fragrant. Add the blueberries, maple syrup, and balsamic vinegar. Simmer for 12-14 minutes, stirring often, until reduced by about half and starting to thicken. Remove from heat.
4. Spoon half of the blueberry balsamic mixture over the pork tenderloin. Bake for an additional 5-10 minutes or until the internal temperature reaches 145°F. Let it rest for at least 5 minutes before cutting into slices.
5. Serve with the remainder of the sauce for drizzling.