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Truffled Blueberry Marinated Pork Tenderloin

blueberry pork tenderloin, pickled asparagus and grapefruit, sweet potatoes2 (2)-1

Ingredients

For the Pickled Asparagus, Grapefruit and Blueberries:

  • 1 cup rice wine vinegar
  • 1 cup white vinegar
  • ½ tsp mustard seeds
  • 1 tsp Aleppo pepper
  • ½ cup sugar
  • 5 cloves garlic, sliced thin
  • 8 asparagus spears, sliced thin on bias
  • 1 ½ cups ice water
  • 1 large grapefruit, cut into segments
  • ½ pint California Giant Blueberries
  • Peppered Goat cheese

For the Blueberry Marinated Pork Tenderloin:

  • 1 tbsp minced garlic
  • ½ cup minced parsley, rough chop
  • 1 Tbsp fresh chives, rough chop
  • ½ cup white truffle oil / grapeseed oil blend
  • 1 ½ tbsp rice wine vinegar
  • 1 tbsp Trader Joe’s Umami Powder
  • ½ Pint California Giant Blueberries
  • 2 pork tenderloins, trimmed (usually one package)
  • Salt and Pepper

For the Charred Sweet Potatoes Spice Blend:

  • 1 tbsp salt
  • 1 tsp paprika
  • ½ tsp ground ginger
  • ½ tsp berbere
  • 1 tsp granulated garlic
  • 1 tsp black pepper
  • 1 tbsp grapeseed oil, divided into 3 tsp.
  • 2 ea. sweet potato, medium dice
  • ½ red onion, small dice

Directions

For the Pickled Asparagus, Grapefruit, & Blueberries:

  1. In medium saucepan, bring rice wine vinegar, white vinegar, mustard seeds, Aleppo pepper and sugar to a boil.  Remove from heat.
  2. Add ice water and remaining ingredients.
  3. Transfer to container and move to refrigerator. This can be done up to 24 hours ahead of time.

For the Blueberry Marinated Pork Tenderloin:

  1. Combine garlic, parsley, chives, truffle oil, rice wine vinegar, mushroom powder, blueberries, salt and pepper to taste in food processor.  Pulse until pureed.
  2. Season pork tenderloins with salt and pepper.
  3. Place tenderloins and blueberry marinade in a freezer bag or other vessel and marinate for up to 24 hours before cooking.
  4. When ready to cook, heat grill to medium high and grill pork tenderloin, turning 4 times during process (alternate sides in between) until pork has reached internal temp of 140F.  Pork will reach 145F during resting time.
  5. Remove from grill and cover with foil.  Allow to rest for 7-8 minutes before slicing.

For the Charred Sweet Potatoes:

  1. Combine all spices thoroughly to create rub.
  2. In a mixing bowl, toss sweet potatoes with 1 tsp of oil and season evenly with spice rub.
  3. In a large sauté pan, heat remaining oil to medium high heat.
  4. Add sweet potatoes and lightly char, reduce heat to medium once potatoes are charred (3-4 minutes)
  5. Add onions and season with spice rub.  Continue to sauté for 2-3 minutes.  You will have spice rub left over – save it for something else!

Final:

  1. On a plate, scoop 5-6 oz. of sweet potatoes.
  2. Serve 5-6 oz. sliced pork tenderloin
  3. Using a slotted spoon, generously scoop the pickled asparagus, grapefruit and blueberries on top of the pork.
  4. Garnish with peppered goat cheese.
  5. Enjoy!

 

Chef Sam Blackburn

Sam-Blackburn-1-1

Sam Blackburn CEC, CCA, CDM / CFPP works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities.  Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen.  With over 16 years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now.  The most important thing to Chef Sam is the continual quest to learn something new every day.

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blueberry pork tenderloin, pickled asparagus and grapefruit, sweet potatoes2 (2)
1 hr
4-6
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