How to make it

  • In a small bowl mix together herbs, garlic & black pepper. Generously rub pork tenderloins with the Dijon mustard, then with the herbs.
  • In a small bowl mix together the bread crumbs and Parmesan cheese. Roll the pork tenderloins in crumb/cheese mixture.
  • Place on a rack in an uncovered roasting pan. Roast in a preheated 350° F (180 °C) for about 30 minutes until meat thermometer when inserted in the center of each tenderloin reaches 160° F (70°C) and just a hint of pink remains.
  • Compote:
  • In a saucepan, dissolve the cornstarch in water. Stir in the wild blueberries and honey. Cook over medium high heat until sauce thickens and becomes transparent. Add the red wine and bring back to boil. Just before serving add apples and bring back to boil.
  • To serve, place a spoonful of compote on the plate. Slice pork tenderloin and fan out five or six pieces per serving with centre of the fan surrounding and touching the compote. Garnish with fresh sprig of thyme.

Reviews & Comments 3

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  • keni 10 years ago
    This was elegant but easy. I was very hesitant because fruit and meat is just not something we enjoy as much as other people, but this was wonderful! I only used half the amount of honey, as I knew I didn't want it overly sweet, and it was perfect, for us. The ripe, juicy blueberries mostly stayed together which gave juicy lil pops of sweet/tart, and the apple was firmer and crisp. You could taste the wine, so, if that's a problem, then I would suggest subbing half with a mild fruit juice. There was plenty of bread crumb mixture left, so I think you get get by with half. Also, I used Panko because that's what I have. I've added my photo and also a thread for it, here .... Hellboozers
    **edited to add, I don't cook pork to 160, instead I take it out at about 150, for a tenderloin. Since safe cooking temp is now 145, and the tenderloin doesn't really cook any longer once it's out, since it's so thin, we've found that, for us, 150 is about perfect.... but for sure not more than 155. :)
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  • keni 10 years ago
    I am slowly appreciating fruit with meat... never liked it, before, because it all seemed just way too sweet... but, I've been trying and do a lil more with it... this sounds like a keeper. Great addition! :)
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  • mark555 10 years ago
    I'm running out of things to say this too is too good to pass up, thank you for posting it,
    Was this review helpful? Yes Flag

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