Quebec Pork Tenderloin in Charlevoix Blueberry Sauce
There are a few memorable meals that will never fade. One such occurred when my son, Brad (then a mere 12 years old), and I dined at La Pinsonniere, a fine Charlevoix inn. We had a window seat that overlooked the St.Lawrence, quite wide at this point. The evening mist rolled in as the sun set illuminating the waters. Candles lit the room then, as now, filled with fine Québec art.
It was a simple moment but all was right with the world. This recipe is one adapted from that menu, now well over a decade old, but still absolutely delicious!
• 4 pork tenderloins about ¾ lb (350g) each
• 1 tbsp (15 mL) canola oil
• 1 onion, finely chopped
• 3 cloves garlic, halved
• ½ cup (125 mL) white wine
• ¼ cup (60 mL) blueberry liqueur or cassis
• 1 cup (250 mL) veal or chicken stock
• Bouquet garni (made of 1 thyme sprig, 1 bay leaf, celery leaves and 3 peppercorns)
• 1 ½ cups (375 mL) blueberries
• ½ cup (125 mL) whipping cream (35%)
• Salt and freshly ground black pepper to taste
In large, heavy ovenproof skillet over medium high heat, sear tenderloins on all sides. Place in preheated 400 F (200 C) oven for about 30 minutes or until meat is barely pink inside. Place on platter; cover with foil and keep warm.
In skillet, cook oil and onion over medium heat about 4 minutes or until softened. Stir in garlic; cook about 30 seconds. Deglaze pan with wine, cooking until it is almost evaporated. Stir in blueberry liqueur, stock and bouquet garni. Bring to a boil, reduce heat and simmer about 5 minutes or until slightly reduced. Stir in blueberries; simmer another 5 minutes. In blender, puree sauce; return to saucepan. Stir in whipping cream, salt and pepper; bring to a boil before serving.
Slice tenderloins into rounds. Place a pool of sauce on individual serving plates and fan pork tenderloins out onto sauce. Garnish with fresh blueberries.
Makes 6-8 servings.