Wild Blueberry Panko Crusted Pork Tenderloin

Serves 2

Wild Blueberry Onion Reduction Ingredients:

• ¼ lb. butter
• 2 med yellow onions, cut in julienne
• 1 cup Van Dyke’s 100% Pure Wild Blueberry Juice
• ½ cup local maple syrup
• ¼ cup of Port
• ¼ tsp salt
• ½ tsp pepper

Directions:

1. In a good size frying pan, melt butter until it starts to brown.
2. Add onions and cook until translucent.
3. Add the blueberry juice, maple syrup, Port, salt and pepper.
4. Bring to a boil then let reduce until as little liquid as possible remains without sticking to the pan.

Wild Blueberry Panko Crusted Pork Tenderloin Medallions Ingredients:

• 1 pork tenderloin, cut in 10 slices 1/4" thick
• 2 eggs, lightly beaten
• ¼ cup flour
• ¼ panko breadcrumbs
• ¼ cup Van Dyke’s Dried Chewy Wild Blueberries
• 2 oz canola oil

Directions:

1. Place the two eggs in one bowl, the flour in another bowl, and the panko and dried blueberries in a third bowl.
2. Dip the pork into the flour, then dip into the egg wash, shaking off any excess, and then into the panko/blueberry breading.
3. Place canola oil into a frying pan and heat until sizzling.
4. Add the pork tenderloin rounds and fry until golden on each side.
5. To assemble, add your onion and wild blueberry onion reduction on the base of the plate. Top with crusted pork medallions and serve with your favorite seasonal vegetables.

Van Dyke’s Wild Blueberry products are available at your favourite grocery store.