Pork Tenderloin with Blueberry-Bacon Barbecue Sauce + VIDEO

Put those summer blueberries to good use with this delicious PORK TENDERLOIN with BLUEBERRY-BACON BARBECUE SAUCE. The blueberry sauce is tangy, smokey and sweet all in one, and pork tenderloin is the perfect vehicle for this incredible sauce.

Roast Pork Tenderloin with Blueberry Sauce You’re Going To Love

There’s more than the blueberry’s yummy taste as a reason to smother roasted pork with blueberry sauce. Blueberries really are the best super food we can add to our diet.

Naturally blue food is scarce on this planet and one of the main reasons blueberries are so unique. Studies confirm blueberries contain one of the highest levels of antioxidant activity in comparison to all other fruits and vegetables. Blueberries are truly a food we should eat more often, while finding other unique ways to use them in recipes.

Using blueberries in cooking and baking are a fun way to get extra doses of this super food into our diets. I love starting the day with a healthy blueberry coffee cake or making a batch of blueberry streusel bars for a picnic. A blueberry and lime cake is the perfect brunch dessert as well as an afternoon snack.

The dark blue color of blueberries comes from a pigment called anthocyanin, which are full of polyphenols. The darker blue color means the polyphenol count is higher, making the antioxidant more powerful.

Blueberries have been found to slow aging, fight disease, protect against bladder infections, have anti-inflammatory effects in regards to heart disease and cancer and can help improve brain-function.

Do you need anymore convincing that blueberries are a must for any healthy diet?

The blueberry-bacon barbecue sauce is sweet and savory with a relish-esque texture, as you can taste the little bits of bacon in there.

Pork tenderloin is the perfect canvas for this tangy, smokey and sweet all-in-one sauce.

Necessary Ingredients 

Pantry Ingredients

• shallots – sweeter than regular onions with a more subtle flavor
• golden brown sugar – has a less pronounced molasses flavor than dark brown sugar
• balsamic vinegar -a very dark, concentrated, and intensely flavored vinegar
• stone ground Dijon mustard – smooth and creamy flavored mustard made by blending mustard seed, white wine and spices
• garlic powder – made from dehydrated garlic and used for flavor enhancement
• kosher salt and black pepper
• olive oil

Fresh Ingredients

• bacon – thick-sliced
• jalapeno
• lemon juice
• pork tenderloin

How To Make Pork Tenderloin with Blueberry-Bacon Barbecue Sauce

Step One: Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan. Saute shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes. Add blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon. Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.

Step Two: 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.

Step Three: For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper.

Step Four: Preheat oven to 425 degrees F. Heat a large oven proof skillet (if you don’t have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total on each side.

Step Five: Place meat thermometer in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometer reads 145 degrees F.

Step 6: During the last 5 minutes of cooking (or when pork is at 130 degress F), brush a little of the blueberry sauce on the tops of the tenderloins, just enough to adhere to the meat.  Serve the rest of the sauce on the side.

Step 7: Remove tenderloins from the oven and let rest 3 minutes before slicing.

This savory-sweet sauce is going to be a staple in your barbecue repertoire. It’s also amazing with chicken.

A blender easily purees the blueberry sauce into a smooth mixture that is easily applied to the meat during the cooking process.

Why Pork Tenderloin?

Pork tenderloin packs big nutrients into every three ounce serving.

Very low on calories and boasts less saturated fat than beef tenderloin.

Pork tenderloin is an excellent source of protein, thiamine, vitamin B6, phosphorous and niacin and a great source of potassium, riboflavin and zinc.

It’s also very inexpensive.

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At What Temperature Is My Pork Tenderloin Ready To Eat?

Pork tenderloin is safe and ready to be enjoyed at an internal temperature of 145 degrees F, with a three minute resting time.

Pork tenderloin is a very lean cut of meat. When cooked beyond the recommended temperature of 145 degrees F, the results are a less than tender texture.

The best way to achieve the perfect temperature is by using a wireless digital thermometer when cooking your pork tenderloin.

Measure the temperature at the thickest part of the cut, which will be in the center of the loin.

Why Use A Digital Thermometer When Making Pork Tenderloin?

Using a digital thermometer is a requirement when it comes to knowing when your pork is finished cooking.

Many factors, such as, varying oven conditions and starting meat temperature do not allow you to guesstimate an exact time when your pork tenderloin will be finished cooking.

A meat thermometer ensures you’re getting the juiciest piece of meat every time you make one.

Has The Recommended Cooking Temperature Of Pork Changed?

Yes…for some cuts.

There have been monumental changes in the pork industry over the last decade.

The biggest changes have mostly been in terms of biosecurity on pig farms, which has allowed the USDA to lower the proper cooking temperature of pork to 145 degrees F, instead of the outdated 160 degrees F.

The lower cooking temperature allows us to enjoy tender and delicious pork and goes for all fresh, cut, muscle meats, such as pork chops, pork roasts, pork loin, and tenderloin. Ground pork still needs to be cooked to 160 degrees F.

As you can see in the above photo, the pork appears tender, juicy, and has just a touch pink.

Pork cooked to 145 degrees F with a three minute rest will melt in your mouth.

I always serve this pork with extra barbecue sauce on the side!

What Should I Serve As A Side Dish?

• Baked Salt and Vinegar Smashed Potatoes
• Gnocchi Mac and Cheese
• Pineapple Coleslaw

Other Pork Recipes You Might Enjoy

• Zesty Pork Tenderloin
• Pork Tenderloin with Honey Mustard Sauce
• Grilled Pork Chops with Spicy Peach Glaze

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Print Recipe 5 from 10 votes Pork Tenderloin with Blueberry-Bacon Barbecue Sauce Put those summer blueberries to good use with this delicious PORK TENDERLOIN with BLUEBERRY-BACON BARBECUE SAUCE. The blueberry sauce is tangy, smokey and sweet all in one, and pork tenderloin is the perfect vehicle for this incredible sauce. Prep Time15 mins Cook Time15 mins Resting Time3 mins Total Time33 mins Course: Main Course Cuisine: American Keyword: Pork Tenderloin with Blueberry Bacon Barbecue Sauce Servings: 8 people Calories: 277kcal Author: Cathy Ingredients Barbecue Sauce: 3 slices thick cut bacon, diced  1/2 cup minced shallots 1 jalapeno, seeded and minced 2 cups fresh blueberries 1/2 cup packed golden brown sugar 1/4 cup balsamic vinegar 1 tbsp Dijon stone ground mustard 1/2 tsp garlic powder 1/2 tsp kosher salt 2 tbsp fresh lemon juice Pork: 2- (1.25 lbs) pork tenderloins, silverskin removed kosher salt fresh ground pepper 1 tbsp olive oil Instructions Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan.  Saute shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes.  Add blueberries, sugar, 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 and season the meat generously with salt and freshly ground pepper. Preheat oven to 425 degrees F. Heat a large oven proof skillet (if you don't have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total on each side. Place meat thermometer in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometer reads 145 degrees F. During the last 5 minutes of cooking (or when pork is at 130 degress F), brush a little of the blueberry sauce on the tops of the tenderloins, just enough to adhere to the meat.  Serve the rest of the sauce on the side. Remove tenderloins from the oven and let rest 3 minutes before slicing. Notes Note: Nutrition information is approximate and accounts for four ounces of meat and several tablespoons of barbecue sauce per person. It's possible you will have leftover sauce which stores in the refrigerator for several weeks. Nutrition Nutrition Facts Pork Tenderloin with Blueberry-Bacon Barbecue Sauce Amount Per Serving Calories 277 Calories from Fat 76 % Daily Value* Fat 8.4g13% Saturated Fat 1g6% Polyunsaturated Fat 0.2g Monounsaturated Fat 1.3g Cholesterol 80.6mg27% Sodium 808.1mg35% Potassium 575.7mg16% Fiber 1.3g5% Sugar 17.7g20% Vitamin A 2.2IU0% Vitamin C 5.9mg7% Calcium 6.4mg1% Iron 1.1mg6% * Percent Daily Values are based on a 2000 calorie diet.

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