The Huckleberry Cookbook by Stephanie Hester & STEPHANIE HESTER

Author:Stephanie Hester & STEPHANIE HESTER
Language: eng
Format: epub
ISBN: 9781493028375
Publisher: TwoDot

Grilled Pork Tenderloin with Huckleberry Cream Sauce

Different cheeses will vary the flavor of this light cream sauce. Fontina is our favorite.

Serves 4

1 (1-to 2-pound) pork tenderloin

2 tablespoons olive oil

1 tablespoon sea salt

2 tablespoons pepper, divided

½ cup chicken broth

⅓ cup half-and-half

3 tablespoons fresh huckleberries

¼ cup soft cheese (such as blue, goat, or fontina)

Place the whole pork tenderloin between sheets of waxed paper. Tenderize the pork to about 2 inches by pounding with a meat mallet until somewhat flat. Then place the tenderloin in a shallow baking dish and rub with the olive oil, salt, and half the pepper. Let rest for at least 10 minutes at room temperature.

Heat a small saucepan over medium-low heat. Whisk in the chicken broth and the half-and-half, then add huckleberries. Let it simmer 5 minutes, until the sauce is silky in texture. Remove from the heat. Immediately add the cheese and remaining black pepper to taste.

Preheat a grill to 400°F. Grill the tenderloin on each side for 10 minutes, or to the desired doneness. Remove it from the grill and let rest to allow the juices to redistribute. Slice the pork and transfer it to a serving platter. Drizzle with cream sauce.

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