Ingredients:

• 1 Ontario pork tenderloin, silver skin removed (approx. 1 lb/454 g)    
• 1 Tbsp (15 mL) Dijon mustard                
• 2 tsp (10 mL) chopped fresh thyme            
• 2 Tbsp (30 mL) chopped fresh parsley 
• 1/4 tsp (1 mL) each salt and pepper                                
• 2 Tbsp (30 mL) canola oil

Blueberry Sauce:

• 1 Tbsp (15 mL) butter
• 1 shallot, minced            
• 1 Tbsp (15 mL) granulated sugar            
• 1/2 cup (125 mL) dry red wine                
• 3/4 cup (175 mL) wild blueberries, fresh or frozen    
• 1 tsp (5 mL) each cornstarch and water
• Pinch each salt and pepper    

Cooking Instructions:

1. In a small bowl, stir together mustard and thyme. Remove silver skin from the pork tenderloin and then spread the mustard and thyme mixture over the loin.
2. Sprinkle with parsley and freeze on plate lined with waxed paper for 15 minutes or until firm.
3. Slice tenderloin into 9 medallions and sprinkle with salt and pepper. In an ovenproof skillet, heat oil over high heat and brown each pork medallion on each side. Place in 350⁰ F (180⁰ C) oven for about 10 minutes or until hint of pink remains inside. Let stand tented with foil for 5 minutes.
4. Blueberry Sauce: Meanwhile, in a small skillet melt butter over medium heat. Add butter, shallot and sugar; cook for 2 minutes or until softened. Add wine and bring to boil over high heat. Boil gently, stirring often for about 1 minute or until reduced slightly. Add blueberries, salt and pepper and return to boil. 
5. In a small bowl, dissolve cornstarch in water. Stir into sauce until thickened. 
6. Spread sauce on plates and top with pork medallions to serve.