Herb Marinated Pork Tenderloin with Blueberry Compote

Marinade Ingredients

• 1 1lb pork tenderloin
• Fresh Herbes de Provence made with 1 tbsp chopped fresh parsely, and 1 tsp each chopped fresh thyme, rosemary, and lavender *or* 1 tsp dried herb de provence
• 1/4 cup extra virigin olive oil
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp fresh minced garlic
• zest from one lemon
• 1/8 cup fresh lemon juice 

Compote Ingredients

• 1 cup fresh or frozen blueberries
• 1/2 cup red wine 
• 1 tbsp sugar
• 1 tsp lemon zest
•  1/2 tbsp cornstarch mixed with 2 tbsp water to form a slurry

Directions

1. Whisk the marinade ingredients together
2. Cut the pork tenderloin into  even pieces, 2 inches in diameter
3. Place in a ziplock bag with the marinade for 4 hours
4. After the tenderloin pieces have marinated, pound each to an inch and a half thickness using a meat mallet (the tenderloins should resemble small filet steaks)
5. Grill at 400 for for 3 to 4 and half minutes per side this will depend on how you like your pork cooked. If unsure, use a meat thermometer - 145 degress will be a perfect medium, and 160 degrees will result in a tender juicy well done.
6. Bring the blueberries and wine to a boil in a saucepan over medium high heat. Add the sugar and lemon zest and continue to simmer 7-10 minutes on medium low stirring often.
7. Add the cornstarch slurry and continue to stir until thickened
8. Place a heaping tbsp or two of the compote onto a plate and place a medallion over top.