Plump blueberries enliven this herb-roasted pork tenderloin recipe your family will crave all summer long.
Blueberry- and Herb-Roasted Pork Tenderloin
Makes 8 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 (2-pound) package pork tenderloin
- ¼ cup minced garlic
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup Dijon mustard
- 4 cups fresh blueberries
- Garnish: fresh herbs
Instructions
- Preheat oven to 425°. Spray a 3-quart baking dish with cooking spray.
- In a large skillet, heat vegetable oil over medium-high heat. Add pork; cook until browned on all sides. Transfer pork to prepared pan.
- In a small bowl, stir together garlic, thyme, rosemary, oregano, parsley, olive oil, salt, and pepper. Brush mustard onto pork; spread garlic mixture onto pork. Scatter blueberries around pork.
- Bake until pork is golden brown and an instant-read thermometer inserted in thickest portion of pork registers 145°, about 30 minutes. Let stand for 5 minutes before slicing. Garnish with herbs, if desired.
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