Wednesday, September 28, 2011

Herb Crusted Pork Tenderloin with Blueberry Sauce

This was a recipe I have been making for a long time. The original recipe called for huckleberries, but because huckleberries are hard to find and similar to blueberries I changed it and it is still one of my favorite dishes after all these years. It is also very simple to make.


1 1/2 lb pork tenderloin
2 tablespoons olive oil
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped sage leaves
1tablespoon coarse kosher salt
1 tsp freshly ground black pepper
2 cups fresh blueberries
1/3 cup sugar
2 tablespoons raspberry vinegar
1/4 cup white wine

Preheat oven to 400° F. Lightly rub the pork with olive oil. Combine the chopped herbs, salt and pepper and sprinkle the herb mixture over the meat. Roll the tenderloin over any loose herbs making sure it is completely coated.

Heat the oil in an oven proof saute pan over medium high heat. Saute the pork on all sides until golden brown. Place in the oven for about 15 to 20 minutes, or until the internal temperature reaches 145-155° depending on how you like your pork.

While the pork is in the oven. Rinse and discard any leftover stems that might still be on the blueberries. In a medium saucepan, combine the blueberries, sugar, vinegar, and wine and bring to a boil. Lower the heat and simmer until slightly thickened, around 10 to 15 minutes. Remove pork from the oven when cooked and tent with foil and let rest for 5 minutes. Slice the pork and serve with the blueberry sauce drizzled over the top. Enjoy!!

Wednesday, September 21, 2011

Spicy Crock pot Roast

This is one of my favorite go to meals when I am short on time but want to fix a nice hearty meal for my family. My grandfather used to fix roast every time we visited and it was delicious. This is a twist on his recipe that burst with flavor and will please even the pickiest eater. Hope you enjoy it as much as my family.


3 lb round tip roast
2 tablespoons fresh cracked black pepper
2 cloves garlic, finely minced
3 tablespoons balsamic vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tsp dry mustard

Rub cracked black pepper and garlic onto roast. Put roast in crock pot. In a shallow bowl, combine remaining ingredients and pour over meat. Cover and cook on low for 8 to 10 hours. Remove roast and cover with foil and let rest for about 5 minutes. Slice and serve. You can also use the remaining liquid in crock pot to serve over roast. I have made this for family as well as served it for many dinner parties and it is always a crowd pleaser. Enjoy!!