I love putting summer blueberries to good use with this delicious pork tenderloin with blueberry-bacon barbecue sauce. The blueberry sauce is tangy, smoky, and sweet all in one, and I’ve found that pork tenderloin is the perfect vehicle for this incredible sauce.
Pork Tenderloin with Blueberry-Bacon Barbecue Sauce
This is one of my absolute favorite pork tenderloin recipes for a reason: it tastes amazing! The blueberry-bacon barbecue sauce is sweet and savory with a relish-like texture. I love being able to taste the little bits of bacon in it.
Pork tenderloin is my favorite canvas for a variety of sauces, especially this tangy, smoky, and sweet all-in-one sauce.
Why I Love This Recipe
- Pork tenderloin is my favorite lean source of protein.
- It’s one of the best barbecue sauce flavors, you’ll understand once you taste it.
- I love serving this meal at any gathering, but especially during the summer when blueberries are in season.
Ingredients
Here’s what goes into this sweet, smoky pork dinner:
- Shallots – sweeter and softer than onions, they melt right into the sauce.
- Light brown sugar – adds sweetness without taking over.
- Balsamic vinegar – dark, rich, and the base of the sauce’s depth.
- Stone ground Dijon mustard – creamy and tangy with a little bite.
- Garlic powder – easy flavor that builds in the background.
- Kosher salt and black pepper – the seasonings that make it all work.
- Olive oil – for searing and keeping everything moving in the pan.
- Bacon – thick-cut and smoky, balances the sweetness perfectly.
- Jalapeño – adds a little heat and keeps the sauce from going flat.
- Lemon juice – fresh-squeezed for brightness at the end.
- Pork tenderloin – trim off the silver skin so it cooks evenly and soaks up the sauce.
How to Make Pork Tenderloin with Blueberry-Bacon Barbecue Sauce
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the sauce base)
Cook the bacon slowly over low heat until crisp around the edges. Move it to a paper towel and keep the grease in the pan. Add the shallots and jalapeño and cook over medium heat until soft, about 2 minutes. Stir in the blueberries, brown sugar, vinegar, mustard, garlic powder, salt, lemon juice, and the cooked bacon. Let it simmer until the blueberries split and the sauce thickens a little, about 3 minutes. - Step Two (blend the sauce)
Transfer the mixture to a blender or food processor and pulse until smooth. Pour it back into the pan to stay warm for serving. - Step Three (prep the pork)
Trim any silver skin from the tenderloin and season all over with salt and pepper.
- Step Four (sear the pork)
Preheat the oven to 425°F. Heat an oven-safe skillet over high heat and add a little oil. Sear the pork on all sides, about 2 minutes per side, until golden. - Step Five (roast)
Insert a meat thermometer into the thickest part of the tenderloin. Transfer the skillet to the oven and cook until it reaches 145°F. - Step Six (glaze and finish)
During the last 5 minutes of cooking or when the pork hits about 130°F, brush a little of the blueberry sauce on top. Keep the rest for serving. - Step Seven (rest and slice)
Let the pork rest for 3 minutes before slicing. Serve with the warm blueberry-bacon sauce on the side.
Recipe Tips
- Blend the blueberry sauce until smooth so it brushes easily over the pork.
- Pork tenderloin is ready at 145°F after a 3-minute rest.
- Go past that and it starts to lose its tenderness.
- A wireless thermometer takes the guesswork out.
- Check the temperature in the thickest part of the meat.
- The sauce is just as good with chicken.
- Always serve extra sauce on the side.
- Reheat leftovers gently on the stovetop.
More Blueberry Recipes
More Pork Recipes
- Vanilla Cider Pork with Caramelized Pears
- Pork Tenderloin with Honey Mustard Sauce
- Grilled Pork Chops with Spicy Peach Glaze
- Hoisin Pork Tenderloin
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Pork Tenderloin with Blueberry-Bacon Barbecue SaucePut 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.
Servings: 8 people
Calories: 277kcal
Equipment
IngredientsBarbecue Sauce:
Pork:
Instructions
VideoNotes*Using a meat thermometer for pork tenderloin is the key to tenderness. I will remove my pork from the oven once it has reached 140 degrees F in the thickest part of the loin and let it rest until it reaches 145 degrees F.
For optimal outcomes when preparing this pork tenderloin with blueberry bacon sauce, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select. NutritionNutrition Facts
Pork Tenderloin with Blueberry-Bacon Barbecue Sauce
Amount Per Serving (175 g)
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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Lynda says
This looks wonderful! I was also wanting a good blueberry BQ sauce, so this is going to work nicely.
Rachel the SdOC says
Love that photo of the boys picking!
I have been experimenting more lately with blueberry sauces for savory foods. The flavor is definitely unique. I’m loving how your version has BACON (what don’t I love with bacon?). This is the perfect topping for pork.
Laura says
Looks fantastic! Is there any way you can make the sauce ahead of time and refrigerate/freeze/can it?
Mrs. L says
Blueberries and bacon? Are you kidding me? AWESOME! I now know whats for Sunday dinner this week.
Noble Pig says
Yes, just warm it slightly before serving. However, I have not frozen the sauce so I can’t vouch for that method.
Christine says
Made this recipe last night an I was in heaven! I was nervous it was going to be too sweet but it was the perfect amount. Can’t wait to make this sauce ALL summer long!
Noble Pig says
Glad you liked it. I even tried using less sugar when I made it but the balance was off. So yes, it’s perfect as is. Glad you enjoyed it!
Angela says
hey! this looks amazing. in fact, i just published a post on my blog with my recipe for Bacon Blueberry Goat Cheese Walnut Salad and linked to other awesome bacon/blueberry recipes… this one was one of them! kudos to you for being superbly awesome. here’s the link with your shout-out – http://wp.me/p1cn3Q-x6
Cathy says
Thanks for that!
Margie*in*Texas says
WOW!! That does sound quite AWESOME!! It is Blueberry Season right now in East Texas! My friends have A Blueberry Farm and I handle their web page… hope you don’t mind if I share this recipe!! Blueberry BBQ Sauce sounds awesome!!
Ann Reego says
I’m wondering about using cranberries at Thanksgiving. What do you think?
Cathy says
Hmmm, I mean you would have to test it. Cranberries are very tart so I’m not sure, but worth a try.
carolyn says
thoughts on side dishes?
Cathy says
I’d be lying if I didn’t say macaroni and cheese and coleslaw didn’t cross my mind first.
Liz says
Pork is always complemented by a lovely fruit sauce and your blueberry barbecue sauce is one of the best!
lc says
love this recipe!
Cathy says
Thanks.
Lori @ RecipeGirl says
Seriously delish!
Cathy says
Thanks.
Erin says
Pork tenderloin is our favorite, this sauce is amazing!
Cathy says
Thank you.
Heather says
I adore this recipe! These flavor combinations are so delicious together!
Toni | Boulder Locavore says
Sounds so good! This is calling my name!
Stephanie Manley says
When I was growing up blueberries were my absolute favorite thing ever. I can’t wait to try this recipe.
Joanne says
Such incredible flavors to pair with the pork. Love the mix of blueberry and balsamic!
erica says
I just made this today and it was amazing Definitely a keeper!!
Cathy says
That’s great!
Rachel says
This is my new go to! I don’t have jalapeño so chuck in whatever chilli I have or cayenne pepper and it’s delish! I also used Apple cider vinegar a few times instead and love it.
Cathy says
Glad to hear it!
Christel says
Can you tell me the approximate time it will take to cook in the oven?
Cathy says
You need a thermometer. Pork tenderloin must be cooked to temperature otherwise it is overcooked or underdone.
Leslie says
This was absolutely fabulous! I Googled pork tenderloin and blueberries and found your recipe. The tenderloin was perfectly cooked. And that sauce! I seriously want to serve it over pancakes next! Thank you for sharing!
Cathy says
Glad you enjoyed it!
Dawn says
Do you have a wireless digital thermometer you recommend?
Cathy Pollak says
The Thermo, it’s linked in the recipe card.
Chris MacDonald says
Hi.question before I make this, is it mandatory to put the bacon in the blender with all the rest, seems like a shame to not have bigger pieces, but if there’s a reason for it, please let me know. Really looking forward to trying this with a roast and tenderloin. Thank you in advance
Chris
Cathy Pollak says
Yes, it really makes the flavor of the sauce. If you want to have bacon sprinkled on top, make extra, but it really adds to the flavor of the sauce.
Chris says
Ok I made extra bacon and put small pieces on top of finished product. . Fantastic…definitely a keeper recipe…thank you so much
Jennifer says
Help – Can I use PORK LOIN instead of TENDERLOIN?
Cathy Pollak says
I mean technically you could, but I wouldn’t. It’s not a straight swap. Pork loin is larger, leaner, and takes longer to cook than tenderloin. Since this recipe is built around tenderloin’s quick-cooking nature (high heat and short bake time), using pork loin will leave you with dry, overcooked meat—or underdone in the center. If you do use decide to use it…adjust cooking time and temperature accordingly—lower and slower works better for loin. Watch closely to avoid overcooking; aim for an internal temp of 145°F and let it rest.
Marita Tedder says
Loved it! I tried it last night as a test for an event in January. It was perfect. In January, I will cut the tenderloin into bites that I will cook in the air fryer and make the sauce to serve with the bites. One slight change I plan to do is to leave about 1/4 cup of the sauce with the identifiable berries and then I’ll mix the puree back into the bit with the whole berries.
Marita Tedder says
I have made this twice. Once exactly as written and the second time was for a party and I made the pork tenderloin into bites. Excellent both times! I wish I could share the photo.