Pork Tenderloin with Blueberry Sauce, Portobello Mushrooms and Corn

Blueberries make a great sauce!

For the pork:

Marinate with salt, pepper, olive oil, white wine, garlic powder, basil, and parsley. Bake at 375F for 50 minutes.

For the sauce:

I got the recipe at Zesty Cook.

1 cup blueberries, 1 tbsp. butter, 1 tsp. lemon juice, 1 tbsp. brown sugar. Heat the blueberries on medium heat until the juice comes out. Add in the sugar, lemon juice, and butter. Heat for a few minutes until sauce thickens.

Roasted Portobello Mushrooms

Marina with salt, pepper, garlic powder, parsley, olive oil. Roast at 375 for 30 minutes, or at 425 for 20 minutes.

I served the pork with the sauce on top, mushrooms, brown rice, and corn on the cob.

To get crunchy corn:

 

 

Peel off the husks and strings. Bring a large pot of water to a boil. Add some salt. Drop the corn in and cook 5-7 minutes.

 

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