Pan Roasted Pork Tenderloin with Georgia Blueberries

Chef Hugh Acheson was born and raised Ottawa, Canada, but after a turn in the South he has started to put his own stamp on southern cuisine.

He is chef and partner of three Georgia restaurants, Empire State South, Five and Ten and The National.

The chef started cooking at a young age and took his first restaurant job at the age of 15.

He is a two-time James Beard Award winner and has been named best chef by Food and Wine magazine. Acheson is also a judge on "Bravo's "Top Chef" and "Top Chef Masters."

He shared his ultimate dish, pan-roasted pork tenderloin with Georgia blueberries, on "CBS This Morning: Saturday."

Ingredients:
  • 1 1/4 pounds pork tenderloin, trimmed of connective tissue and sinew
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1 vidalia onion, peeled, halved and sliced thinly with the grain
  • 1/2 tablespoon grain mustard
  • 1 teaspoon minced ginger
  • 1 tablespoon sorghum
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons cider vinegar
  • 2 cups frisee (curly endive)
  • 3/4 cup fresh Georgia blueberries
Directions:

1.Season the pork with half of the salt.

2.Place a large pan over medium heat and add the canola oil. When the oil shimmers add the pork.

3.Cook for 5 minutes and then turn and cook for 5 more minutes on side two and then 5 minutes more on side three.

4.The pork should be medium rare to medium and have an internal temperature of about 140 degrees F.

5.Add the onion to the oil still on the heat and caramelize the onions for 10 minutes over medium heat while the pork rests.

6.While the onions are cooking, make the vinaigrette. Put the mustard and the sorghum in a small bowl. Slowly whisk in the olive oil and then add the cider vinegar. Season with the remaining 1/4 teaspoon salt.

7.Turn the onions once or twice during their cooking. You want to develop color on them but not burn them.

8.Place the frisee in a bowl with the blueberries and add two tablespoons of the vinaigrette. Toss well and season.

9.Thinly slice the pork and arrange evenly on four plates. Top the pork with some frisee and blueberries, then the onions, and dot with a little more vinaigrette on each plate.

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