Grilling: Herb Marinated Pork Tenderloin with Blueberry Compote

The.Kitchen.Witch's picture

Jul. 28, 2013

The Kitchen Witch demonstrates another restaurant quality recipe for Foodie Friday! Tender medallions of marinated pork tenderloin are grilled to juicy perfection and served atop a sweet and summery blueberry red wine compote.


Pork tenderloin 1 Pound
Extra virgin olive oil 1/4 Cup (4 tbs)
Sea salt 1/2 Teaspoon
Black pepper 1/2 Teaspoon
Fresh minced garlic 1 Teaspoon
Zest of lemon 1
Fresh lemon juice 1/8 Cup (2 tbs)
For fresh herbes de provence
Chopped fresh parsley 1 Tablespoon
Chopped fresh thyme 1 Teaspoon
Chopped fresh rosemary 1 Teaspoon
Lavender leaves 1 Teaspoon , chopped finely
For compote
Blueberries 1 Cup (16 tbs) (fresh or frozen)
Red wine 1/2 Cup (8 tbs)
Sugar 1 Tablespoon
Lemon zest 1 Teaspoon
For slurry
Cornstarch 1/2 Tablespoon
Water 2 Tablespoon



For Slurry:

1. In a small bowl, mix together cornstarch and water. Set aside.

For marinade:

2. In a bowl, whisk together fresh herbes de provence (fresh parsley, thyme, rosemary, and lavender), extra virgin olive oil, salt, black pepper, garlic, lemon zest, and lemon juice.

3. Cut the pork tenderloin into even pieces, 2 inches in diameter and place in a ziplock bag. Pour marinade and set aside for 4 hours.


For Compote:

4. In a saucepan, bring the blueberries and wine to a boil over medium high heat.

5. Add the sugar and lemon zest. Stir and continue to simmer for 7-10 minutes on medium low stirring often.

6. Pour the cornstarch slurry and continue to stir until thickened

For Pork:

7. After the tenderloin pieces have marinated, pound each to 1 - inch thickness using a meat mallet. Drizzle marinade on top.

8. Preheat grill 400 degree F.

9. Place meat on grill and cook for 3-4 minutes per side or until the internal temperature reaches 145 degree for perfect medium and 160 degrees for tender juicy well done.


10. Place a heaping tablespoon or two of the compote onto a plate and place a meat medallion over top.


11. Serve with mashed new potatoes and tender baby carrot with butter and dill.


Instead of fresh you may use 1 teaspoon of dried herb de provence.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 342Calories from Fat 163

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 254 mg10.58%

Total Carbohydrates 15 g5%

Dietary Fiber 2 g8%

Sugars 7 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet