Saturday, July 27, 2013

Grilling: Herb Marinated Pork Tenderloin with Blueberry Compote

In the spirit of better late than never, I'm just now getting today's Foodie Friday blog up! But remember, good things take time and today's tender herb infused grilled medallions of pork tenderloin served over a fresh blueberry compote is a great meal for entertaining or kicking back on a Friday night!

It's also super quick and easy, can be put together ahead of time, and because pork tenderloin is a lean cut of meat, the dish doesn't pack a lot of fat and calories.

Plus, it's a great way to use the phyto chemical rich blueberries that are abundant where I live this time of year.

Visit the printable recipe here: Herb Marinated Pork Tenderloin with Blueberry Compote

Please enjoy my easy to follow step by step video.

Marinade Ingredients
  • 1 1lb pork tenderloin
  • Fresh Herbes de Provence made with 1 tbsp chopped fresh parsely, and 1 tsp each chopped fresh thyme, rosemary, and lavender *or* 1 tsp dried herb de provence
  • 1/4 cup extra virigin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp fresh minced garlic
  • zest from one lemon
  • 1/8 cup fresh lemon juice 
Compote Ingredients
  • 1 cup fresh or frozen blueberries
  • 1/2 cup red wine 
  • 1 tbsp sugar
  • 1 tsp lemon zest
  • 1/2 tbsp cornstarch mixed with 2 tbsp water to form a slurry
  1. Whisk the marinade ingredients together
  2. Cut the pork tenderloin into  even pieces, 2 inches in diameter
  3. Place in a ziplock bag with the marinade for 4 hours
  4. After the tenderloin pieces have marinated, pound each to an inch and a half thickness using a meat mallet (the tenderloins should resemble small filet steaks)
  5. Grill at 400 for for 3 to 4 and half minutes per side this will depend on how you like your pork cooked. If unsure, use a meat thermometer - 145 degress will be a perfect medium, and 160 degrees will result in a tender juicy well done.
  6. Bring the blueberries and wine to a boil in a saucepan over medium high heat. Add the sugar and lemon zest and continue to simmer 7-10 minutes on medium low stirring often.
  7. Add the cornstarch slurry and continue to stir until thickened
  8. Place a heaping tbsp or two of the compote onto a plate and place a medallion over top.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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1 comment:

  1. My husband loves pork above all other meats. This looks divine! I like the idea of an in season fruit compote - particularly the blueberry - with this pork. YOu are clearly the QUEEN of meat on the grill!