Tenderloin: 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 sauté 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 F 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.
Sweet Italian wine can be substituted for
the water to accent the flavor. Once texture is achieved, remove
from medium heat and keep warm.