Rosemary-Sage & Garlic Pork Tenderloin with Wild Blueberry Sauce

Mmm, blueberries. I am always sad when the fresh ones aren’t in season and if you are too, I’ve got a great tip for you- try frozen Wild Blueberries!

You mightthink frozen Wild Blueberries aren’t as nutritious as fresh regular ones, but by nature the little wild ones have more flavor, deep blue color and beneficial antioxidants than the cultivated regular ones. That is because of the harsh climate and thin glacial soils that they naturally grow in in Maine, Eastern Canada and Quebec.

They are frozen fresh at harvest, when their flavor and antioxidant goodness are at their peak so their nutrition is not compromised by being frozen. They are smaller and contain less water than the ones you’ll find in the produce section, which allows them to maintain their shape, color, flavor and nutritional value in cooking and baking. There is nothing worse than paying a small fortune for a pint of fresh blueberries that lack the proper texture and flavor!

The FDA even backs up the data that frozen Wild Blueberries are just as nutritious and may retain their nutritional value longer than regular blueberries. Great to hear, right?

Some of the benefits of those little frozen Wild Blueberries:

• Available year-round
• Higher in antioxidants, making them a more powerful ally against disease
• No waste or spoilage
• Quick and easy prep
• No added preservatives or sugar
• Retain their taste, texture and shape in cooking
• Less water content so they freeze better and are better for baking

These Wild Blueberries are tiny antioxidant superstars and what makes it even better- frozen fresh wild blueberries are easy to use right out of the freezer which makes them a tasty and convenient way to get those antioxidants.

They have a more intense blueberry flavor as compared to regular blueberries- if you have ever had dried wild blueberries and know how concentrated the flavor is, you will see the similar taste in this product.

Of course blueberries are great in smoothies, in baking and cereal, but they go well with savory dishes too like salads, seafood, etc. I was asked asked to create a recipe using them and I immediately thought of turning them into a savory sauce to pair with pork or fish. It didn’t take much time to make this sauce which is SO delicious. I think it would be fantastic over shrimp or fish too (trying that later this week).

The simple ingredients I used: shallots, honey, balsamic and wild blueberries! Warm blueberries with those sauteed shallots, I could eat it all by the spoon, seriously.

The pork is simply seared then baked with fresh rosemary, sage, garlic, salt, pepper and olive oil. A super easy dinner that looks fancy and could easily be used for a casual Holiday dinner.