1 1/2 lb. pork tenderloin
2 tbsp olive oil (garlic-infused oil will yield more flavor) plus 1 tsp
2 tbsp finely chopped fresh rosemary leaves, plus 2 sprigs, for garnish
2 tbsp finely chopped fresh thyme leaves
2 tbsp finely chopped fresh sage leaves
1 tbsp kosher or coarse ground sea salt
1 tsp freshly ground black pepper
2 c fresh huckleberries or blueberries
1/3 c sugar
2 tbsp raspberry vinegar
1/4 c white wine
Lightly rub the pork with the olive oil.
Combine the chopped herbs, salt and pepper in a shallow dish.
Roll the pork loin in the herb mixture.
In a medium saucepan, combine the huckleberries, sugar, vinegar, and wine and bring to a boil.
Lower the heat and simmer until slightly thickened.
Preheat oven to 400 degree F.
Heat the oil in a Dutch oven over medium-high heat and sauté the pork on all sides until golden brown. Place in the oven for about 12 to 15 minutes, or until the internal temperature reaches 170 degrees F.
Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork.
Garnish with springs of rosemary.