Maine Blueberry Pork Tenderloin

We love our Maine Blueberry Pork Rub! It plays perfectly on sweet vs savory and the coarse texture makes this is a seriously flavorful bite with a smoky, caramelized crust. On the side? Beer braised cabbage with sumac + rosemary roasted potatoes to compliment the rub. The entire meal comes together in less than an hour. 

Makes 2 servings

Ingredients:

• 1 1/2 lb pork tenderloin
• 1 tablespoon neutral tasting oil such as vegetable or grapeseed oil
• 3 tablespoons SKORDO Maine Blueberry Pork Rub
• 1/2 pound russet potatoes
• 1/2 tablespoon olive oil
• 4 springs rosemary
• 1 tablespoon salt
• 1 head red cabbage
• 1/2 cup beer
• 1 teaspoon sumac

Directions:

1. Unwrap your tenderloin and bring to room temperature on paper towels. 
2. Preheat oven to 425 degrees F.
3. Slice potatoes, toss in olive oil, chopped rosemary, and 2 teaspoons salt. Transfer to baking tray and roast for 25 minutes until crispy and golden.
4. Heat a large skillet over medium-high heat.
5. Coat tenderloin in neutral oil and then with Maine Blueberry Pork Rub. Press rub firmly into pork to adhere, and cover evenly on all sides.
6. Add remaining neutral oil to skillet, and add tenderloin once smoking. Flip after 2 minutes. To get an even color, continue flipping until all sides have been seared. 
7. Transfer skillet of pork to oven and cook for 15 minutes or internal temperature reaches 140. Remove pork and set to rest.
8. Return skillet to stove top over medium heat. Thinly slice purple cabbage and add to skillet. Deglaze with beer, season with sumac + salt, and let cook until just about tender.
9. Slice pork, and serve alongside potatoes + cabbage. I finished with a sprinkle of chopped rosemary + Cyprus flaked salt. Enjoy!

I can only imagine how much better it can get from here, if you use a smoker or a grill I'd love to see your version on SKORDO Cooks!