Ingredients
4
4 servings
- •salt to taste
- •10 black peppercorns, roughly cracked
- •4 (4 ounce) pork tenderloin chops
- •2 teaspoons olive oil
- •0.33333334326744 cup frozen wild blueberries
- •0.25 cup balsamic vinegar
- •1 tablespoon white sugar
- •2 tablespoons water
- •2 teaspoons cornstarch
Instructions
- Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
- Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
- Serve pork with accompanying glaze.
Nutritional Facts
Per 4 servings
- Calories: 157
- Carbohydrate: 10g
- Fat: 5g
- Fiber: 1g
- Protein: 18g
- Sugar: 7g
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