AWE your taste buds with the Wild Blueberry Syrup. RIPE WHOLE Wild Blueberries, a recipe from past generations, and open kettle cooking make this fruit syrup taste like pourable preserves. Serve with breakfast, on ice cream & cheesecake, or as an ingredient in cakes, smoothies, shakes, and snacks.

Pork Tenderloin with Wild Blueberry Thyme Sauce 

• 2 pork tenderloins (1 lb. each)
• 2 tsp. kosher salt
• 1 tsp. fresh ground pepper
• 2 tsp. canola oil
• 1 large shallot, finely chopped
• 1 c. beef broth
• 1/4 c. Stripling's Blueberry Syrup
• 1 tsp. fresh thyme - finely chopped
• 1 Tbsp. unsalted butter

Directions:

Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of salt and 1/2 teaspoon pepper. In a large heavy sauté' pan, heat oil over medium heat. Brown tenderloins for 1 1/2 minutes on all four sides. Transfer to a heatproof dish and cook for 15 minutes. While tenderloins are cooking, in a skillet used above sauté' shallot over medium heat until softened, about 3-5 minutes. Add beef broth; bring to a boil and reduce to low heat, about 8-10. Scrape bits from bottom of pan. Stir in the Wild Blueberry Syrup and thyme; heat through for 2 minutes. Stir in the butter until melted. Remove tenderloins from oven and add to the sauté' pan. Turn tenderloins to cover with sauce on all sides; let rest for 5 minutes. Transfer to a cutting board and cut crosswise slices. Serve with sauce.