Here's the recipe and at the bottom you'll find a picture of the finished meal.
Blueberry-Balsamic Pork Tenderloin
with herbed fingerlings and romaine
Serves: 4 Hands-On Time: 25min Total Time: 45min (Unless you're like me, I'd double that time.)
:1lb fingerling potatoes, scrubbed well and halved lengthwise
:2tsp olive oil, divided
:3/4tsp sea salt, divided
:3tbsp balsamic vinegar, divided
:2tsp extra-virgin olive oil
:1tsp dried thyme
:1/2 tsp fresh cracked black pepper
:6oz fresh blueberries (or frozen, thawed)
:3/4lb pork tenderloin, trimmed of visible fat and sliced 1/2in thick
:1tbsp dried parsley
:2 heads Romaine lettuce, coarsely chopped
1: Preheat oven to 375F. Line a large baking sheet with parchment paper. In a large bowl, toss potatoes, 1tsp olive oil and 1/4tsp salt. Spread cut side down on sheet. Bake until bottoms are golden, about 30min.
2: Meanwhile, in a small bowl, whisk 1tbsp vinegar, extra-virgin olive oil, thyme, pepper and remaining 1/2tsp salt until well combined; set aside.
3: In a large nonstick skillet, combine blueberries, remaining 2tbsp vinegar and 2tbsp water. Heat on medium and cook, stirring occasionally, until blueberries are just soft enough to pop when pressed gently with a heat-proof spatula, about 5 min. With spatula, smash majority of blueberries. Add pork, nestling beneath blueberry mixture, and cook for 3min. Turn pork and cook for 2 more min, until cooked through. Remove from heat.
4: In a separate large bowl, toss potatoes with remaining 1tsp olive oil and parsley. In a medium bowl, toss lettuce and vinegar-thyme mixture. Divide lettuce, potatoes and pork-blueberry mixture among serving plates.
|This is 4oz of pork, it just looks small :) .|