Prep Time:	20 min
Cook Time:	25 min

Ingredients:

• 1 1/2 pound pork tenderloin
• 3 tbsp olive oil
• 2 tbsp finely chopped fresh rosemary leaves, plus 2 sprigs for garnish
• 2 tbsp finely chopped fresh thyme leaves
• 2 tbsp finely chopped fresh sage leaves
• 1 tbsp kosher or coarse ground sea salt
• 1 tsp freshly ground black pepper
• 2 cu fresh huckleberries or blueberries
• 1/3 cu sugar
• 2 tbsp raspberry vinegar
• 1/4 cu white wine

• Lightly rub the pork with the olive oil. Combine the chopped herbs, salt and pepper in a shallow dish. Roll the pork loin in the herb mixture. Refrigerate.
• In a medium saucepan, combine the huckleberries, sugar, vinegar, and wine and bring to a boil. Lower heat and simmer until slightly thickened.
• Preheat over to 400 F.
• Heat the oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown. Place in the oven for about 12 to 15 min, or until the internal temperature reaches 150 F.
• Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork.
• Garnish with sprigs of rosemary.

Notes:

1. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.