Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tablespoons butter -- unsalted

  3. 2 cups blueberries

  4. salt

  5. heavy cream -- optional

  6. 1 teaspoon curry powder

  7. 2 tablespoons ginger -- finely chopped

  8. 1 tablespoon cilantro -- dried

  9. 1/2 teaspoon pepper

  10. oil -- scant

  11. 12 ounces pork tenderloin

  12. 1/4 cup oil

  13. 2 pounds mushrooms -- assorted, in

  14. 1"

  15. -- cubes

Instructions Jump to Ingredients ↑

  1. In a medium-sized saucepan, melt butter over medium heat. Add blueberries and salt to taste; cook until the berries are soft, about 10 minutes. Transfer to a food processor and blend into a smooth puree; if necessary, add a bit of cream to make the texture smooth.

  2. Return the mixture to the saucepan and bring to a boil. Remove from heat. Strain. Stir in curry powder.

  3. Preheat oven to 350F.

  4. In a small bowl, mix ginger, cilantro and red pepper. Rub pork with the spice mixture.

  5. In a large ovenproof skillet, heat oil over medium-high heat; add the pork and sear on both sides to seal in the juices. Place skillet in oven and roast for 8-10 minutes.

  6. In a large skillet, heat 1/4 cup oil over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes. Add salt to taste.

  7. Paint each plate with the warm blueberry sauce. Place a portion of mushrooms in the center of each plate. Slice the pork and place two slices on top of the mushrooms.


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