4 maple brined pork tenderloins trimmed, see brine recipe in episode 2
6 to 8 ounces each
1 pint veal, chicken or pork demi-glace, see recipe
french sea salt, to taste
fresh cracked black pepper, to taste
2 ounces lime compound butter, see recipe in episode 8
1 cup fresh Michigan blueberries, frozen will work if fresh are not available
Preheat your oven to 475 degrees. Place the brined and seasoned tenderloins in an ovenproof or cast iron pan and place in the center of your hot oven and roast the meat for about 5-6 minutes. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest.
In a non-reactive sauce pan add the demi-glace and season with the salt and pepper. Bring to a boil over medium high heat and add the blueberries. Bring the sauce back to a boil and let reduce a bit (2-3 minutes) so the sauce is thick and the blueberries have burst. Finish the sauce by adding the lime butter and shaking the boiling sauce in the pan to incorporate the butter and emulsify the sauce. Place each tenderloin on a warmed dinner plate and serve with blueberry sauce poured over the top.