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 Pork Tenderloin with Maine Wild Blueberry Compote
Ingredients:
* Compote Glaze:
* In large skillet or pan prepare the following:
* 2 large Vidalia onions
* 2 tablespoons of peanut oil
* 1 teaspoon of chicken stock
* 1 teaspoon of brown sugar
Instructions:
Slice onions into very thin rings. Place all ingredients in pan and cook (covered) over low heat for 15–20 minutes until caramelized.
Add 2 roughly chopped crisp apples; delicious or hard ginger goldens will do well.
Continue to caramelize at low heat for another 15-20 minutes.
Add 3 tablespoons of favorite whisky; single malts work well
(none for the cook at this point!). Turn up the heat to HIGH and jar of Bar Harbor Jam
Company Wild Blueberry Jam. Continue to cook at HIGH until it deglazes and turn off heat just as liquid cooks away. Add in ½ cup coarsely chopped walnuts and set pan aside to cool.
Prepare a 1 ½ - 2 pound pork tenderloin by splitting it down the middle and flattening it with a wide chef’s knife. Spread about 1/2 of the glaze across the split tenderloin and roll up the meat, securing it with string or toothpicks. Brush outside of loin with melted unsalted butter.
Bake (covered) loin on a wire rack at 325º F for 40-50 minutes. Uncover for last 15-20 minutes if you desire a more crisp skin.
Optional: piercing loin with cloves during baking will add an extra kick! Remove from oven when done and let sit for 10-15 minutes before carving into thin wheels.
Glaze slices with remaining compote mixture. Serves 4-6 people.
Source: Maine Wild Blueberry Cookbook
Products:
Bar Harbor Blueberry Jam
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