WEEKDAYS 1e|12c|p

Pork Tenderloin with Blueberry-Applesauce

Alison Sweeney
Servings: 4
30 to 45 min

This pork tenderloin is a delicious option for Thanksgiving dinner!

  • Ingredients
  • step-by-step directions
Pork Tenderloin with Blueberry-Applesauce
  • 2 pork tenderloin
  • 1 tablespoon fresh oregano (chopped)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Blueberry-Applesauce
  • 1 tablespoon safflower oil
  • 2 golden delicious apples (peeled, cored, & thinly sliced)
  • 1/4 cup onion (thinly sliced)
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup blueberries (divided, fresh or frozen)
  • 1 teaspoon lemon juice
  • Heat a large sauté pan over medium-high heat and add 1 tablespoon of olive oil. Rub the pork with oregano, mustard, salt and pepper. Sear pork on all sides to create nice color. Remove from pan with tongs and place on a rack on a sheet pan.  Bake at 400°F for 10 minutes, or until the internal temperature reaches 160°F. Remove from the oven and let rest in a warm area for at least 8 minutes before slicing.
  • For the Blueberry-Applesauce: In a medium skillet over medium heat, add safflower oil. Add apples and onion; cover and cook, stirring frequently, until apples are almost tender, 3 to 4 minutes. Meanwhile, in a small bowl, whisk together cornstarch, sugar, salt and pepper; stir in 2/3 cup water. Stir water mixture and 1/2 cup of the blueberries into the apples; cook, stirring gently, until thickened and sauce begins to color, 1 to 3 minutes. Remove from heat, stir in lemon juice and remaining 1/2 cup of blueberries. Serve with sliced pork.
  • Helpful Tip: Use a spray bottle to distribute oil. This will lessen usage of oil overall.
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