Alexandra is a wife, cat mom, and lover of food. She is using the autoimmune protocol to heal from PCOS, leaky gut, and adrenal fatigue. When she is not working full-time as a student recruiter and cooking up fun new recipes, she enjoys practicing yoga, walking her cats, reading sappy romance novels, and cooking for friends. On her blog, Don’t Eat the Spatula, she shares delicious and simple recipes using real food, and steps and missteps in her journey of healing. You can also connect with her on Facebook and Instagram.
Rosemary-Mint Pork Tenderloin with Blueberry Sauce
- 3-pound pork tenderloin
- ½ cup bone broth
- 1 teaspoon sea salt
- 1/3 cup roughly packed fresh mint
- 2 tablespoons fresh rosemary
- ¼ cup extra virgin olive oil
- For the Blueberry Sauce
- 1 cup pork drippings, strained
- ½ cup blueberries (fresh or frozen)
- 1 1/2 teaspoons arrowroot starch
- Place pork in crock pot and pour bone broth over it.
- Add sea salt, mint, rosemary, and olive oil to a bowl and using an immersion blender to combine. Spoon over top of pork.
- Cook on low for 5-6 hrs or until pork reaches an internal temp of 160 degree F. Remove pork and tent with aluminum
- Reserve 1 cup of drippings from crock pot. Strain and put in small sauce pan. Add blueberries to sauce pan and bring to a light boil over medium heat Cook for 5 minutes at light boil. Remove and strain sauce. Use the back of a spoon to push out the juice from berries.
- Add 2 tablespoons of sauce back to pan and slowly whisk in ½ tablespoon of arrowroot flour. Whisk until it is mixed in and sauce is smooth. it is mixed in and sauce is smooth. Slowly whisk the remaining sauce back into the pan. Continue to whisky until it fully combine and thickens. Slice pork and top with sauce to serve.
- Recipe Type : Entree