Ingredients
1 (2-3lb) pork tenderloin
3 Tbsp Buona Cucina Rosemary Infused Oil
½ tsp of sea salt
¼ tsp cracked black pepper
Leaves from 10 sprigs of rosemary divided, or ½ tsp of dried rosemary, divided
1 shallot, thing sliced
½ cup of chicken stock
1 small golden delicious apple, peeled and diced
1 cup blueberries (fresh or frozen)
¼ cup Buona Cucina Blueberry Dark Balsamic Vinegar
½ tsp Dijon mustard
Directions
Preheat oven to 425
Wash the pork tenderloin with hot water and pat it dry. Drizzle it with 1 Tbsp olive oil, then season with salt and pepper, and half of the rosemary, rubbing them well into the tenderloin.
In a medium-sized heavy-bottom frying pan over medium-high heat, add 1 Tbs of the olive oil and sear the pork until well browned all over, about 3 minutes per side. Do not rush this step Transfer the tenderloin to a roasting pan, leaving the juices in the frying pan, and roast for 10-12 minutes, or until the meat reaches 140F. Remove from the oven and let rest for 5 minutes before slicing.
In the frying pan the pork was seared in, cook the shallot in the remaining 1Tbsp olive oil on medium-high for 2-3 minutes until softened, then deglaze the pan with the chicken stock. Add the apple and blueberries and cook for 3 minutes, scraping the drippings from the bottom of the pan. Add the balsamic, Dijon and remaining rosemary and turn down the heat to medium-low. Simmer the sauce for 10 minutes, until reduced and thickened slightly. Season to taste with more salt and pepper and drizzle over the pork to serve