Pork Tenderloin with Blueberry Balsamic Reduction

If I were Rachel Ray I'd probably describe this dish as "Delish" or "Yummo". But because I'm me I'll say it was Freaking Fabulous. The taste of the fresh reduction with the ever so tender pork loin was amazing. This was so simple to do too. The cook time for the pork was about 20 minutes from sear to oven. While it rested I whipped up the reduction and sauteed some squash and zucchini.

The reduction was perfect. I had some blueberries left over from a pastry I made and needed to use up what was left. This was a healthy dinner too, so no worries there.

Pork Loin

1 lb pork loin

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

Pam

2 tsp. canola oil

Preheat oven to 400 degrees

Bring pork to room temperature and season. Heat a medium/large skillet over medium heat and add pam and oil. Sear pork on both sides, about 3-5 minutes per side, or until it has a nice deep brown color. Transfer pork to oven and cook for about 10 minutes, or until a thermometer read 145. Take out of oven, transfer to a plate and cover with foil. Let rest about 10 minutes.

Bluberry Balsamic Reduction

1/4 cup onions finely chopped

1 garlic clove minced

1/2 cup blueberries

2 tsp. water

1 1/2 Tbs. balsamic vinegar

1 cup low sodium, fat free chicken broth

1 Tbs. red wine

1 Tbs. fresh chopped basil

1/2 Tbs. unsalted butter

Using the same skillet as the pork, add onions and cook about 2 minutes. While onions are cooking add blueberries and water to a microwave safe dish. Cook about a minute and a half. Smash a bit with a spoon. Add garlic to pan and cook a minute more. Add chicken broth and scrape up bits from the bottom of the pan. Add the rest of the ingredients and reduce by 1/2.

Slice pork and spoon sauce over the top.

Calories 258.7
Total Fat 10.7 g
Saturated Fat 3.5 g
Polyunsaturated Fat1.4 g
Monounsaturated Fat4.5 g
Cholesterol93.4 mg
Sodium517.3 mg
potassium635.9 mg
Total Carbohydrate5.3 g
Dietary Fiber0.9 g
Sugars0.8 g

Protein32.6 g