Stuffed Pork Tenderloin With Blueberry Sauce

I picked up a pork tenderloin this week when they were on sale. It’s one of our favourites. I thought tat I’d share my recipe for a stuffed tenderloin.

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All the herbs I used were fresh, out of our garden, but dried will work as well.

Stuffed Pork Tenderloin
Slice the meat lengthwise, 3/4 of the way through. Fill with goat cheese. (My husband thought that I should have mixed it with spinach, but that’s up to you.)
Crush fresh rosemary, sage, and thyme in your hands, and then add to 2tbsp of olive oil. Add some black pepper. Rub the oil mixture onto the tenderloin. Place the meat in a roasting pan, making sure there is some oil underneath to prevent sticking. You can add more oil, if you wish.
Cook for 45 minutes at 350. Serve with blueberry sauce.

Blueberry Sauce
Bring the following to a boil:
1/4 cup vinegar
1/2 cup water
2T sugar
1/4t nutmeg
1/4t ginger

Let simmer for 10 minutes. Meanwhile, whisk together 1/4c corn starch and 1/4c sugar. Add to the liquid and boil again until it becomes thick. Remove from heat, add 1T lemon juice, 2T margarine, and at least 1c of blueberries (We like a lot of berries. Feel free to add more.) mash the berries to release the juices. Serve warm over the pork.

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We had some green beans from our garden (blanched, and then a bit of sea salt added) and garlic mashed potatoes. We whip them with the skins on with garlic, parsley, margarine, and milk. A pretty tasty supper, and our two year old loved the pork and sauce.

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