When there are a bazillion shows on TV, what are the odds that 3 people would watch the same exact show, at the same exact time, on the same exact day? And then decide to chat about it later that week. It was a sign. The 5 Ingredient Fix show on Food Network had really caught our attention, and you are about to see why.
Yep, that’s why.
Lauren, Pearl and I had all seen this delicious pork tenderloin preparation on Food Network and quickly came to the conclusion that we needed to try the blueberry sauce, mustard pork tenderloin and wild rice, as soon as possible.
The only problem is that we don’t really stick with the whole 5 ingredient scheme. Ever. So, we 86-ed the blueberry preserves from the original recipe and built our own blueberry sauce. Let me tell you, it was divine! After much tweaking, tasting, and re-adjusting, we got the flavor just right.
Balsamic Blueberry Reduction
1 bag of frozen blueberries
¼ tsp chipotle powder
½ cup applesauce
2 Tbsp whole-gain mustard
½ an orange, zested and juiced
1 Tbsp balsamic vinegar
1 Tbsp agave
¼ cup low sodium chicken broth, more if needed
¼ tsp freshly ground nutmeg
In a medium sauté pan, add all of the ingredients and let simmer for 10-15 minutes. Meanwhile, prepare the meat. If the consistency is too thick, add a little more chicken broth.
Mustard-Crusted Pork Tenderloin
1 ¼ lbs pork tenderloin
1 ½ Tbsp whole-grain mustard
salt and pepper
Rub salt and pepper on the tenderloin, then add the whole-grain mustard and coat all sides. On a foil-lined baking sheet, place the pork tenderloin under the broiler and rotate every 3-4 minutes, until the internal temperature reads 135 F for a tender medium rare. Let it sit for 5 minutes before serving. Slice into medallions and serve with Balsamic Blueberry Reduction.
From the Little Yellow Kitchen,