1 bottle La Presserie Blueberry Mustard Dressing - 1/2 kilogram pork tenderloin - approx 2lbs of pork tenderloin
Number of servings: 6 Prep time: 5 minutes Marinade time: 30 minutes
Cook time: 1 hour Total time: 1 hour, 35 minutes
INGREDIENTS
- 1 bottle La Presserie Blueberry Mustard Dressing - 1/2 kilogram pork tenderloin - 1/2 teaspoon Kosher salt - 2 tablespoons olive oil - 2 tablespoons butter - 1 cup fresh blueberries - 1 tablespoon brown sugar
DIRECTIONS (PART 1)
1.Trim fat from pork and thoroughly coat the meat with salt and 2 tablespoons of the La Presserie Blueberry Mustard Dressing. Allow to sit covered for 30 minutes in the fridge. 2. Preheat oven to 400°F (205°C). 3. Heat olive oil in a large sauté pan and sear all sides of the meat on medium-low heat for about 2 minutes each side.
DIRECTIONS (PART 2)
4. Transfer pork tenderloin to a baking sheet pan and brush with additional 2 tablespoons of the La Presserie Blueberry Mustard Dressing. 5. Cook pork in the middle rack of the oven for an hour or until internal temperature of the meat is 145°F (63°C). 6. To prepare the glaze, melt butter in a small saucepan over medium heat, add blueberries and sugar. 7. Bring to a gentle boil stirring constantly and simmer for 2 minutes. 8. Add the remaining 2 tablespoons of the La Presserie Blueberry Mustard Dressing. 9. Mix well, turn off heat and cover. 10. Cut pork into slices, top with the blueberry mustard glaze and enjoy!
