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
- 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
- Unwrap your tenderloin and bring to room temperature on paper towels.
- Preheat oven to 425 degrees F.
- 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.
- Heat a large skillet over medium-high heat.
- 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.
- 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.
- Transfer skillet of pork to oven and cook for 15 minutes or internal temperature reaches 140. Remove pork and set to rest.
- 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.
- 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!