BBQ Pork Tenderloin with Blueberry Sauce
This grilled pork tenderloin from Greenfield Natural Meat Co. and balsamic-blueberry sauce is a marriage made in heaven. Bon appétit!
| Servings | Prep Time |
| 4-6people | 40minutes |
| Servings | Prep Time |
| 4-6people | 40minutes |
Ingredients
- Blueberry Sauce
- 3 slices Greenfield bacon chopped
- 1/2 cup shallots minced
- 1 jalapeño chilli seeded and minced
- 2 cups fresh blueberries
- 1/2 cup packed brown sugar
- 1/4 cup balsamic vinegar
- 1 tbsp stone ground Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 2 tbsp lemon juice
- Pork Tenderloin
- 2 pork tenderloins 1 1/4 lb each
- to taste kosher salt
- to taste fresh ground pepper
Portions: people
Units:
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Ingredients
Portions: people
Units:
|
Instructions
- Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan. Sauté shallots and jalapeño in the bacon grease over medium heat until soft, about 2 minutes. Add blueberries, brown sugar, balsamic vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon. Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.
- Transfer mixture to a blender or food processor; pulse until pureed. Return sauce to pan so you can warm it slightly when the meat comes out of the oven.
- For the pork, remove the silver skin, if any, from the pork tenderloin. Season the meat generously with salt and freshly ground pepper.
- Preheat grill to medium high heat (375° F/ 190° C). Place meat thermometer in the thickest part of the tenderloin. Cook, rotating sides, for 20 to 25 minutes, or until thermometer reads 145° F (62° C).
- During the last 5 minutes of cooking, brush a little of the sauce on the tops of the tenderloins, just enough to adhere to the meat.
- Remove tenderloin from the grill and loosely tent with foil. Let sit at least 5 minutes before cutting on a diagonal into 1⁄2 inch- (1 cm-) thick pieces and serve with remaining sauce on the side.
