-Serves 5 or 6 people
-Cook time about 35 minutes
2 lb pork tenderloin
3 tsp. crushed dried rosemary or 3 Tbs fresh rosemary
3/4 tsp. salt
3/4 tsp. black pepper
3/4 Tbsp. coconut oil/lard/tallow
1 medium onion, chopped
2 c. frozen blueberries, thawed
1/3 c. cider vinegar
1 1/2 tsp. raw honey
3/4 tsp. dried thyme
Heat oven to 400 degrees F. Rub pork with rosemary and 1/3 tsp each salt and pepper and place in a roasting pan. Roast 25 min. or until internal temp registers 155 degrees.
Heat remaining 3/4 Tbsp. oil in small saucepan over med-high heat. Cook onion 5 min. Add blueberries, vinegar, sweetener, thyme and remaining salt and pepper. Cook 7 min or until thickened. Serve pork with the sauce.