1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. pepper
1.5 lb. pork tenderloin
2 T. butter
6 oz. blueberries
1/4 cup Balsamic vinegar
1. tsp. fresh oregano, chopped
2 tsp. sugar

1/2 tsp salt 1/2 tsp onion powder 1/4 tsp pepper 1 5 lb. pork tenderloin 2 T. butter 6 oz. blueberries 1/4 cup Balsamic vinegar 1 tsp. fresh oregano, chopped 2 tsp sugar

Heat oven to 400. In a small bowl combine salt, onion, and pepper. Rub over pork tenderloin. Melt butter in a large skillet over medium high heat. Sear tenderloin, 3 minutes per side. Move to a small baking pan rimmed with foil and transfer to oven. Roast 15 to 20 minutes until internal temp reaches 140. Let pork rest 5 minutes before slicing.

Reduce heat under skillet to medium. Add blueberries, vinegar, oregano and sugar. Cook 7 minutes, scraping up brown bits, until berries have popped and sauce has reduced slightly. Spoon sauce over pork slices.