Day 4 - Recipe 5 (and a bonus!)

Tonight's dinner was absolutely delicious! My friends Britteny and Erica joined me for Pork Tenderloin with Blueberry Balsamic Reduction, Salad (thanks Erica!), Mashed Potatoes, and Honey Wheat Bushman Bread. The pork tenderloin was probably the best tenderloin I have ever had. It was THAT good! I found the recipe on another food blog and I knew I had to try it. Seriously... make this recipe ASAP! You won't be sorry!

Pork Tenderloin with Blueberry Balsamic Reduction

Pork Loin:

1 lb pork loin
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
Pam
2 tsp. canola oil

Preheat oven to 400 degrees.

Bring pork to room temperature and season. Heat a medium/large skillet over medium heat and add pam and oil. Sear pork on both sides, about 3-5 minutes per side, or until it has a nice deep brown color. Transfer pork to oven and cook for about 10 minutes, or until a thermometer read 145. Take out of oven, transfer to a plate and cover with foil. Let rest about 10 minutes.

Blueberry Balsamic Reduction:

1/4 cup onions finely chopped
1 garlic clove minced
1/2 cup blueberries
2 tsp. water
1 1/2 Tbs. balsamic vinegar
1 cup low sodium, fat free chicken broth
1 Tbs. red wine
1 Tbs. fresh chopped basil
1/2 Tbs. unsalted butter

Using the same skillet as the pork, add onions and cook about 2 minutes. While onions are cooking add blueberries and water to a microwave safe dish. Cook about a minute and a half. Smash a bit with a spoon. Add garlic to pan and cook a minute more. Add chicken broth and scrape up bits from the bottom of the pan. Add the rest of the ingredients and reduce by 1/2.
Slice pork and spoon sauce over the top.
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Britteny brought over Cranberry Oatmeal cookies and although I did not make them, I have to share the recipe. I ate two and had to hide the rest. Thanks for a great recipe, Britteny!

Cranberry Oatmeal Cookies

2/3 cup butter or margarine, softened

2/3 cup brown sugar

2 eggs

1 1/2 cups oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 6-ounce package craisins

White chocolate chips

Preheat oven to 375. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes or until golden brown. Makes 2 dozen cookies.

*Britteny's Notes: She used 1 stick of butter and used shortening for the rest. Also, she made 12 large cookies instead of 24 small. Big is better! :)

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And about the bread.... I will post the recipe another time. I believe it is a copycat recipe from Outback Steakhouse. I have made it many times before and it is a good dinner bread. But... the recipe is long, the kids are sleeping, and I am EXHAUSTED! Off to bed I go!