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Blueberry Orange Pork



1 – 2 Pork tenderloins, cut into medallions       
2 Tbsp. Robert Rothschild Farm Chop House Steak & Beef Rub
1 cup Robert Rothschild Farm Blueberry Balsamic Sauce
1/2 cup Blueberries, fresh
1/4 cup Orange juice        
2 – 3 Tbsp. Olive oil    



Sprinkle both sides of pork medallions with desired amount of rub. Heat a skillet on medium-high with olive oil in the pan. Sauté for 4 – 5 minutes per side or until internal temperature is 145 degrees F. In a saucepan heat the Blueberry Balsamic Sauce, blueberries and orange juice on medium heat for 3 – 4 minutes. Remove pork from skillet and top with blueberry orange sauce.

Serves 4 - 6

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