Suzanne's Roast Pork Tenderloin w/ Blueberry Reduction & Basil Mashed Potatoes

While pork is often paired with plum sauce, blueberries are just as delicious as an accompaniment! The loin is extremely tender and juicy, marinated overnight with lots of basil. You won't be able to get enough of the savory blueberry sauce. I like to place a base of the sauce under basil mashed potatoes and put some sauce on the plate as well. The secret ingredient of the sauce? Nutmeg!

(The recipe for basil mashed potatoes follows this recipe)

1 pork tenderloin

1/2 chopped red onion

1 cup pinot noir (I used Roessler Gap's Crown Pinot Noir, very flavorful and fruity)

1 cup fresh blueberries

4 tbs balsamic vinegar

1/2 tsp nutmeg

two lemons juiced

1 garlic clove

1/2 cup (chopped) fresh basil

olive oil

salt

pepper

Process:

The day or night before you're ready to cook, marinate your tenderloin.

Ingredients for marinade:

1/2 cup chopped basil

Juice of two lemons

1 chopped garlic clove

3 tbs olive oil

1 tsp salt

1 tsp pepper

Blend all ingredients in a large mixing bowl, blend thoroughly, then add your pork tenderloin, coat evenly. If you have a large plastic ziploc bag, plastic wrap or even a clean grocery bag, wrap up the tenderloin and pour remaining marinade in there too.

Marinate overnight.

When you are ready to cook, preheat oven to 400 degrees and take pork out of the plastic, taking off most of the marinade but if some of the basil sticks, don't worry. It cooks beautifully.

Heat 3 tbs of olive oil on medium-high heat in a deep saute pan (to avoid oil splashing out)

Sear for two minutes on all sides until golden brown. Place the pork onto a cooking sheet and cook for 12 minutes or until the internal temp is 145 degrees with a meat thermometer. Once it's done, cover pork with aluminum foil and let rest for ten minutes.

Ingredients for savory blueberry sauce:

1 cup fresh blueberries

2 tbs olive oil

1/2 cup pinot noir

4 tbs balsamic vinegar

1/2 tsp nutmeg

salt

While the pork is cooking, you'll make the blueberry sauce in the saute pan you used to sear your pork. Add two tbs of olive oil to the pan and lower heat to medium. Add chopped onion and cook until tender, then add 1/2 cup of pinot noir, 1 cup fresh blueberries, 4 tbs balsamic vinegar 1/2 tsp nutmeg and a dash of salt. Stir and let simmer for 2-3 minutes until the blueberries start to soften, then muddle the blueberries and stir again. Taste the sauce and if it's too tart, add a dash more nutmeg to mellow the flavor. It should be bright, a bit sweet and a hint of tart to cut the fat of the pork.

When your sauce is ready, pour through a strainer into a bowl.

Slice your pork in 1/4-1/2 inch diagonal medallions and place over a tbs or two of sauce or if you're serving with the basil mashed potatoes, spoon a generous base of sauce onto the plate, put your mashed potatoes on top, then place the medallions in a row with more sauce in front. Or what the heck, have a gravy boat if people want more!

With the fat of the pork, you don't need rich mashed potatoes. Of course, if you want them richer, add more butter and less milk.

Ingredients:

2 lbs red potatoes (peeled)

1 tbs butter

1 – 1/2 cups skim milk (more milk makes it more creamy)

1/4 cup finely chopped basil and for more punch - this idea came from The Blvd. - puree 1/2 cup or more of basil and cream it with the potatoes... delicious!

Process:

Peel the potatoes and cut larger ones in half. Place them in a pot, cover with cold water and 1 tsp of salt. Heat to a simmer.

Cook for 10-15 minutes or until a fork pierces the potatoes easily.

Drain the water, then place the potatoes in a standing mixer. Blend on low while adding 1 cup of milk. Add butter, blend again and add more milk if the potatoes are too stiff for you. Taste the potatoes and add a bit more salt if necessary. Add the chopped basil as the last step.

Enjoy!

Suzanne