Inspiration can strike anywhere, and it hit me at Bishop's Farm Market. A bottle of their house-made Blueberry Balsamic Vinaigrette caught my eye, and my mind immediately conjured up the image of a juicy pork tenderloin glazed in its sweet-tart goodness.
While I found a recipe on AllRecipes.com for inspiration, I decided to tailor it to my ingredients. Speed was key, so I opted to slice the tenderloin into medallions for quicker cooking. The star of the show, however, was the simple yet stunning sauce. Just a touch of the Blueberry Balsamic Vinaigrette was heated and simmered with some fresh blueberries, creating a glaze that needed no further embellishment.
The result? A resounding success! A hearty thumbs up from the other side of the table confirmed that this recipe is a keeper. It's a perfect example of how a little creativity and fresh ingredients can turn a weeknight meal into something truly special.
My recipe for Pork Medallions with Blueberry-Balsamic Glaze, adapted from AllRecipes.com
- Coat tenderloin with crushed black pepper and salt.
- Cut tenderloin into 1/2-inch slices.
- Put 1 cup of Bishops Blueberry Balsamic Vinaigrette in a small saucepan with 1/2 cup of fresh or frozen blueberries. Simmer on low.
- Heat a pan with olive oil. When the oil is hot add the pork medallions. Saute on medium-high heat.
- Cook for 3 minutes and flip the meat. You want the internal temperature to be 145˚F. Time to use your digital meat thermometer.
- Move pork to a serving plate and top with some sauce. Serve extra sauce on the side.
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