Tuesday, July 29, 2014

Blueberry Balsamic Pork Tenderloin

I know my blog was falling apart but I'm back with a vengeance!  Life dealt me a hand of cards that I had to strategically play so I had to take some time to sort that out. And I moved to a new house thinking (as usual) that I didn't have that much stuff.  TOTALLY WRONG! I have SO MUCH shit.  Lol.  That said, I thought I'd start off my return with one of the easiest mouthwatering meals that will make you look like a gourmet chef.  Here ya go.....

Source: Slightly adapted from Clean Eating Magazine


  • 1 lb. fingeling potatoes (scrubbed and halved lengthwise)
  • 2 tsp. olive oil, divided
  • ¼ tsp. sea salt
  • 3 TBSP Balsamic Vinegar, divided
  • 2 tsp olive oil
  • 1 tsp. dried thyme
  • 1/2 tsp. fresh cracked pepper
  • 6 oz. fresh blueberries
  • 1 lb. pork tenderloin sliced 1/2 thick
  • 1 TBSP dried parsley
  • 2 heads romaine lettuce, chopped
  • 2 oz goat cheese

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  In a large bowl toss potatoes, 1 tsp. olive oil and ¼ tsp salt.  Spread cut side down on baking sheet. Bake for 30 mins.

In a small bowl whisk 1 TBSP vinegar, 2 tsp. olive oil, thyme, pepper, and 1/2 tsp. salt until combined.  Set aside.

In a large nonstick skillet, combine blueberries, 2 TBSP vinegar, and 2 TBSP water.  Heat on medium and cook stirring occasionally until blueberries are soft enough to pop when pressed gently with a heat-proof spatula, about 5 mins.  With spatula, smash the blueberries.  Add the pork, nestling beneath the blueberry mixture and cook for 3 mins.  Turn and cook for 2 more minutes.  Remove from heat.

In a separate large bowl, toss potatoes with remaining 1 tsp. olive oil and parsley.  In a medium bowl, toss lettuce and vinegar-thyme mixture.  Divide lettuce, potatoes, and pork among plates.  Top pork (and salad if desired) with a few crumbles of the goat cheese.

Yield:  4 servings

Nutrition info per serving (4 oz pork, 2 cups lettuce, 1/4 lb potatoes) : 365 calories, 10.5 g fat, 40 g carbs,  27 g protein, 6 g fiber

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