| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pound pork tenderloin
- 2 tablespoons olive oil (garlic-infused oil will yield more flavor) plus 1 tablespoon
- 2 tablespoons finely chopped fresh rosemary leaves, plus 2 sprigs, for garnish
- 2 tablespoons finely chopped fresh thyme leaves
- 2 tablespoons finely chopped fresh sage leaves
- 1 tablespoon kosher or coarse ground sea salt
- 1 teaspoon freshly ground black pepper
- 2 cups fresh huckleberries or blueberries
- 1/3 cup sugar
- 2 tablespoons raspberry vinegar
- 1/4 cup white wine
Instructions
- Lightly rub the pork with the olive oil. Combine the chopped herbs, salt and pepper in a shallow dish. Roll the pork loin in the herb mixture. Refrigerate.
- In a medium saucepan, combine the huckleberries, sugar, vinegar, and wine and bring to a boil. Lower the heat and simmer until slightly thickened.
- Preheat oven to 400 degrees F.
- Heat the oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown. Place in the oven for about 12 to 15 minutes, or until the internal temperature reaches 150 degrees F.
- Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork. Garnish with springs of rosemary.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 387 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 36 g |
| Cholesterol | 111 mg |
| Sodium | 699 mg |
| Serving Size | 1 of 4 servings |
| Calories | 387 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 36 g |
| Cholesterol | 111 mg |
| Sodium | 699 mg |
Reviews
Wildly easy and delicious! Got quite a few compliments!
Bobby Flay, you never fail to impress! I used blueberries as I could not find huckleberries at my supermarket. The pork came out so tender, although it did take a little longer to cook than the recipe said (almost an hour). I could not find raspberry vinegar so I used balsamic (I know those are very different but I found another pork recipe which called for balsamic so I thought it might be tasty…and it was!). I will definitely make this again!
This was really great. Very easy to make and very moist and tender. Used blueberries and cider vinegar. I like the big chunks of sea salt, but my wife did not care for them.
Very tasty. And it stunk the house up good in the searing process! I just love the garlic infused oil. We did not have any vinegar for the sauce, and it turned out really good. A little sauce goes a long way. I would make this one again. Maybe a little less salt? More pepper? Maybe a little garlic powder with the herb rub?
I prepared this meal for family and they were so impressed. It isn’t difficult at all, but tastes incredible.
This would be a fabulous meal for a dinner party. You could easily make the wild huckleberry sauce in advance and then heat it up. I used a pork roast instead of tenderloins and it worked fine.
The presentation is gorgeous, the meal tastes fabulous and it is a simple dish to prepare. I would serve it with rice and a salad.
I opted for blueberries along with port vinigar. Outstanding flavour – serve with brown rice and roasted veg…excellent and healthy.
I am not a pork fan, my boyfriend is a huge pork fan, and we both agree this is amazing! The sweet sauce was a perfect compliment to the pork. I will make this a regular dish… quick and delicious