Pork Tenderloin with Blueberry Glaze

Directions

1. Preheat the oven to 400 degrees. Pat dry the tenderloin, then season with salt and pepper. Heat a large sauté, pan and olive oil over medium-high heat. Place the pork tenderloin in the pan with the folded end on the bottom. Oil should sizzle when you add the pork. Sear until the first side is nicely caramelized, about 3-4 minutes, then rotate and sear the other sides are seared, about 2-3 minutes per side.
2. Prepare a sheet pan with a layer of parchment paper. Lay the bacon crosswise on the parchment. Overlap the slices slightly to form a solid sheet of bacon. You want the &ldquo,sheet&rdquo, to be as long as the tenderloin so it will cover completely from end to end. Place the blueberries and balsamic in a small saute pan. Heat until berries burst and the sauce thickened slightly. When the tenderloin has cooled slightly, use a pastry brush to spread the sauce all over. Place the tenderloin on top of the bacon strips and wrap the ends around the pork, forming a neat little package. Flip the tenderloin over so the seam side faces down on the sheet pan.
3. Bake tenderloin for about 20-25 minutes, or until an instant-read thermometer reads 140 degrees. Remove the pork from the oven, cover loosely with foil and let it rest for 10 minutes before slicing. Slice the tenderloin crosswise into 1 or 1 1/2 inch thick medallions.