Pork Loin Roast With Huckleberry Sauce

• 1 1/2 lbs pork tenderloin
• 3 tablespoons olive oil, divided
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon sage
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 cups frozen blueberries
• 1/3 cup sugar
• 2 tablespoons raspberry vinegar, may substitute red vinegar
• 1/4 cup white wine

1. Lightly rub the pork with 2 Tbls of olive oil.
2. Combine herbs, salt and pepper in a medium shallow dish.
3. Roll the pork loin in the herb mixture.
4. Refrigerate.
5. In a medium saucepan, combine the berries, sugar, vinegar and wine; bring to boil.
6. Lower the heat and simmer until slightly thickened.
7. Preheat oven to 400 degrees F.
8. Heat remaining oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown.
9. Place in the oven for about 12 to 15 minutes or until internal temperature reaches 150 degrees F.
10. Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork.

pork tenderloin, olive oil, rosemary, thyme, sage, kosher salt, fresh ground pepper, frozen blueberries, sugar, raspberry vinegar, white wine

Taken from www.food.com/recipe/pork-loin-roast-with-huckleberry-sauce-207922 (may not work)