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Roasted Pork Tenderloin with Blueberries
Roasted Pork Tenderloin with Blueberries
Roasted Pork Tenderloin with Blueberries
Roasted Pork Tenderloin with Blueberries

Roasted Pork Tenderloin with Blueberries

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 Tell us the preferred size of pork tenderloin and will email you the total. 


whats included:

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!