Pork Tenderloin with Rosemary & Blueberries

 This recipe is from Susan Puckett is an Atlanta based food writer. She states that it’s lightly adapted from one in "The Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food" by Chef and Cookbook Author Brian Noyes and I own this cookbook and did the recipe from his cookbook. It was delicious - and I loved using the leftover sauce on top of steak which I served my son-in-law a few days later, The sauce is absoltely fabulous and would be good over chicken as well. Enjoy and thank you Brian for another fabulous cookbook.

· 1 (1 ½-pound) unseasoned pork tenderloin

· Kosher salt and freshly ground black pepper

· 2 tablespoons extra-virgin olive oil

· 2 tablespoons unsalted butter

· 1 medium yellow onion, finely chopped

· 1 teaspoon freshly grated ginger

· ½ cup apple cider

· 1 teaspoon cider vinegar

· 1 pint (2 cups) fresh or frozen blueberries

· 2 tablespoons finely chopped fresh rosemary

· 3 tablespoons peach jam

Instructions

1. Lightly season the pork on all sides with salt and pepper.

2. Heat a large cast iron skillet over high heat. Add the oil and swirl to coat.

3. When shimmering, add the pork, turning to brown it on all sides, about 5 minutes per side.

4. Reduce heat to medium and cook for 20 minutes, turning it occasionally, or until the center of the pork registers 145 degrees on an instant-read meat thermometer. (A pork loin may take 5 or 10 minutes longer.) Transfer the pork to a cutting board and cover loosely with foil.

5. Reduce the heat to low and add the butter to the skillet. When melted, stir in the onion and ginger, and cook for 15 minutes until the onion is golden-brown.

6. Stir in the apple cider and vinegar with a wooden spoon, scraping the bottom to dislodge any browned bits. Continue to cook for 5 minutes longer, until the mixture thickens.

7. Stir in the blueberries, rosemary, and jam. Season to taste with salt and pepper. Let the sauce simmer for about 3 minutes longer, until heated through. Let cool slightly.

8. Uncover the pork and slice it into ½-inch-thick pieces on the cutting board, then transfer to a large platter or individual plated. Serve with the blueberry sauce.