Pork tenderloin with wild blueberry and apple compote

Preparation time is 40 minutes.

Ease of preparation is moderate.

Preheat oven to 350 degrees Fahrenheit

Yield: 4 servings

Ingredients

• 2 tablespoons each fresh thyme, oregano, rosemary & marjoram
• 1 garlic clove, fine diced
• 1 teaspoon fresh ground black pepper
• 2 pork tenderloins ( 10-12 ounces each )
• ¼ cup Dijon mustard
• 1 cup fresh ground bread crumbs
• ½ cup grated parmesan cheese

Compote

• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 cups fresh blueberries, picked over
• 3 tablespoons honey
• ¾ cup dry red wine
• 1 medium apple not peeled, but cored & chopped

Directions

1. Mix together herbs, garlic and black pepper.
2. Generously rub pork tenderloin first with the mustard, then the herbs.
3. Mix bread crumbs & cheese together & roll tenderloin in this crumb-cheese mixture.
4. Place the tenderloins in a shallow sided roast pan set with a rack.
5. Roast for 30 minutes or until thermometer reaches 160 degrees Fahrenheit and just a hint of pink remains.

Compote

1. Dissolve cornstarch in water and combine with blueberries and honey in a saucepan.
2. Cook over medium high heat until sauce thickens and loses cornstarch flavour, about 5 minutes.
3. Add red wine and bring to a gentle boil for another 5 minutes.
4. Just before serving add apples and bring back to gentle boil.

To serve, place a spoonful of compote on plate. Slice pork tenderloin and fan out five or six pieces per serving with centre of the fan surrounding and touching the compote. Garnish with fresh sprig of thyme.