Herbs-crusted tenderloin with blueberry port sauce

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  • 4 lb tenderloins, deckle off

Herbs crust:

  • 2 tbsp pink pepper in grains
  • 1 tbsp anis seeds
  • 4 tsp coarse salt
  • 1 tsp powdered five spices
  • 1 tsp powdered ginger
  • 4 tbsp olive oil

Blueberry port sauce:

  • 1 cup meat broth
  • 1 cup port wine
  • 1 cup blueberries


Degrease the tenderloin and tie with a thread so that it stays round and well presented.

Preheat the oven to high temperature.

Toast the pepper and anis seeds in a large pan, then grind them using a mortar. Leave them in a bowl and eliminate the large pieces, add salt, five spices, and ginger, mix well and set aside.

Rub the tenderloin with the mixed spices, pressing for better adherence.

In a pan, heat 2 tablespoons of oil over medium-high heat until it fumes, add the tenderloin and sear it on both sides. Put in a baking dish.

Bake for 40 minutes or until obtaining the desired cooking point. Remove from the oven and allow to cool on a baking rack. Remove the string and slice. Set aside.

Put the port wine in a pot and simmer, letting it evaporate until its volume reduces to two thirds. Add the meat broth and simmer for 20 minutes. Then add the blueberries and allow to reduce for 5 more minutes. The best way to know if the sauce consistency is adequate is dipping the back of a spoon in sauce and checking the thickness with a finger.

For the assembly, put the tenderloin on a plate and add the blueberry port sauce.