Lemon Herbed Tenderloin with Blueberry Coulis

1 (2-pound) pork tenderloin
1 teaspoon finely grated ginger
1 teaspoon garlic
3 to 4 teaspoons dry lemon pepper
Olive oil
2 to 3 leaves fresh basil
1 package fresh blueberries (or raspberries)
3 tablespoons granulated sugar
1 tablespoon fresh orange zest
1 tablespoon fresh lemon zest
1/4 cup water

Take one roll pork tenderloin, slit in middle and open like a hot dog bun. Season slit with teaspoon each of ginger, garlic and lemon pepper. Add fresh basil leaves in the slit and close. Rub exterior of tenderloin with olive oil. Season all sides of tenderloin with remaining lemon pepper. Use toothpicks to seal the slit. In a medium-sized skillet or nonstick saute pan, over medium-high, sear tenderloin on all sides to a nice golden brown color.

Remove from pan, let rest for about a minute and transfer to an oven pan and cover with foil. Roast at 350 degrees for about 25 minutes or until internal temperature reaches 160 to 170 degrees. While tenderloin is cooking, start on the Blueberry Coulis. When tenderloin temperature has been reached, remove from oven, uncover and let rest for 5 minutes. Cut tenderloin into medallions. Plate pork medallions with 2 tablespoons of coulis as the base. Place with crisscrossing tenderloin medallions and serve.

Blueberry Coulis:
Put one package of fresh blueberries into a saucepan over medium heat. Note: You can substitute raspberries when in season. Add sugar, orange zest and lemon zest. Let boil and add 1/4 cup water or until smooth in texture. Note: Sweet Italian wine can be substituted for the water to accent the flavor. Once texture is achieved, remove from medium heat and keep warm.