Pork tenderloin with red wine and blueberry sauce


Serves 4

  • 4 pork tenderloins, about 300 g each
  • 20 g butter
  • 1 sprig rosemary
  • 4 sage leaves
  • extra virgin olive oil
  • salt and pepper

For the red wine and blueberry sauce

  • 125 g blueberries
  • 1/2 apple
  • 1 shallot
  • 1/2 glass red wine
  • 1 tbsp balsamic vinegar
  • 1 tsp cane sugar
  • 1 knob butter
  • 1 bay leaf
  • salt


Prepare the sauce: chop the shallot, dice the apple, wash and dry the blueberries. In a frying pan, fry the shallot and bay leaf in the butter, then add the blueberries and apple. Brown, add the wine, vinegar and sugar. Add salt to taste and cook for about 10 minutes, then blitz. Turn off the heat and keep the sauce warm.

Tie the tenderloins with cooking string to obtain a regular shape. Season with salt and pepper and brown over a high heat in a saucepan with a dash of oil and the butter. Turn them onto both sides, taking care not to prick them, to prevent the juices inside from running out. Add the herbs and, when the tenderloins are golden on both sides, turn off the heat and remove the string. Serve the pork tenderloins with the blueberry and wine sauce.

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