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Pork Tenderloin with Blueberry-Bacon Barbecue Sauce

Cathy Pollak — Fri, 24 May 2024 11:35:00 +0000

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

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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.

Course Main Course

Cuisine American

Keyword Pork Tenderloin with Blueberry Bacon Barbecue Sauce

Prep Time 20

Cook Time 15

Resting Time 3

Total Time 33

Servings people

Calories 277kcal

Author Cathy Pollak

Equipment

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. Sauté 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.
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
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.
2- (1.25 lbs) pork tenderloins, silverskin removed , kosher salt, fresh 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.
1 tbsp olive oil
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.

Video

Notes

*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.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pork Tenderloin with Blueberry-Bacon Barbecue Sauce appeared first on Noble Pig.

Fruit Salad with Ginger-Mint Syrup

Cathy Pollak — Thu, 05 Sep 2019 23:36:14 +0000

Almost any fruit is excellent here – even peaches, nectarines and cherries would work well. Use what strikes you for dessert and serve with sugar cookies. The ginger-mint syrup is especially good when your fruit needs a little extra sweetness.

Fruit Salad with Ginger-Mint Syrup

When you’re not sure what to serve as a side dish, you can’t go wrong with this tasty Fruit Salad with Ginger-Mint Syrup. This salad is perfect for brunch, backyard barbecues or anytime you are craving something delicious. It does help that this fruit salad is so simple to put together. The ginger-mint syrup really takes this salad to a new level.

Using a syrup in a fruit salad is especially helpful during the non-peak fruit months (the shoulder months of summer). This is when fruit needs a little assistance in the sweetness department. We all love a beautiful fruit salad in the spring, but many times fruit is just not at it’s best. Using the ginger-mint syrup will bring new life to your fruit salads and you never have to worry about picking the perfect (sweet) melon again.

How Do I Make Ginger-Mint Syrup

It’s so easy. Ginger-mint syrup is basically a simple syrup, made by combining sugar, water, fresh mint and fresh ginger and bringing to a boil. Reducing the ingredients by half, over heat, concentrates the flavors, making them stand out. Be careful not to overcook the syrup as it will become thick and bitter. Overall, it takes about ten minutes to make this syrup on the stove. Cooling time on the counter and in the refrigerator are also required.

When Do I Add The Syrup

There are a couple of different answers to this question. I personally like to let the syrup come to room temperature and chill it (about two hours). I gently stir in the syrup with the fruit right before serving. The longer the syrup is in contact with the fruit, the more flavorful the fruit becomes. However, the syrup can soften the fruit a bit so I tend to add it right before serving, but that’s my personal preference. However, adding the syrup to the fruit and letting it chill together in the refrigerator for several hours does work well. If your fruit is not as ripe as you’d like it, I would let the fruit and the syrup sit longer together before serving.

What Kind Of Fruit Works Best In This Fruit Salad

Melon – Watermelon, Cantaloupe, Honeydew
Berries – Raspberry, Strawberry, Blueberries, Blackberries
Stone Fruits – Peaches, Nectarines, Mangoes, Plums, Cherries
Apples and Pears
Pineapple

How Long Will This Fruit Salad Last

The short answer is three to five days. To maximize the shelf life of this fruit salad keep it in an airtight container in the refrigerator. Leaving this or any fruit salad out at room temperature for more than two hours will allow it to deteriorate quickly.

MORE FRUIT SALAD RECIPES

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Fruit Salad with Ginger-Mint Syrup

Almost any fruit is excellent here - even peaches, nectarines and cherries would work well. Use what strikes you for dessert and serve with sugar cookies. The ginger-mint syrup is especially good when your fruit needs a little extra sweetness.

Course Dessert, Side Dish

Cuisine American

Keyword Fruit Salad with Ginger-Mint Syrup

Prep Time 30

Cook Time 10

Chilling time 2

Total Time 2 40

Servings cups

Calories 188kcal

Author Cathy Pollak

Ingredients

Syrup:

1 cup sugar
3/4 cup water
1/4 cup fresh mint, coarsely chopped
3 tbsp fresh ginger, coarsely chopped
zest and juice of one lime

Fruit:

2 cups watermelon balls
2 cups cantaloupe balls
2 cups honeydew balls
2 cups fresh pineapple chunks
2 pints blueberries
2 pints blackberries
2 pints raspberries

Instructions

For the syrup, simmer the sugar, water, mint, ginger, lime zest and juice in a saucepan over medium heat until reduced by half, about ten minutes. (You do not want to overcook or the syrup will become bitter and thick.)
Strain the syrup into a small bowl and let come to room temperature. Place in the fridge to chill for at least two hours.
Prepare fruit and chill at least one hour.
Right before serving toss fruit and syrup together in a large bowl. Serve immediately.

Nutrition

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The post Fruit Salad with Ginger-Mint Syrup appeared first on Noble Pig.

Blueberry-Sour Cream Ice Cream

Cathy Pollak — Fri, 31 Jul 2009 08:01:00 +0000

Cool down with a refreshing treat – blueberry sour cream ice cream. A rich and decadent frozen dessert that tastes like cheesecake.

Blueberry – Sour Cream Ice Cream

It only seemed fitting to make this with all the crazy heat around here. Not to mention my blueberry trees (yes, they are that big) are loaded…I mean loaded with berries.

It has been fun going outside and picking these, bringing them inside and creating a meal as well as this Blueberry Sour Cream Ice Cream. I not sure who loves it more…me or the kids.

It almost looks like sorbet but is so rich and decadent tasting. There is almost a cheesecake taste to this ice cream.

It really was so simple to make and it came together very easily.

In a medium saucepan cook blueberries, sugar, salt, lime zest and juice over medium heat, stirring, until mixture boils and the berries pop and soften, about 4 minutes.

Pour the berry mixture into a blender and whirl until a seemingly homogeneous puree is achieved, about 1 minute. The mixture will not be completely smooth. Add the heavy cream and sour cream and pulse to blend. Taste and add a bit more lime juice or sugar if you choose.

Pour the blend into a bowl and refrigerate until it is chilled before churning into ice cream.

The color is so beautiful, I think it screams summer.

I also think a bit of chocolate sauce over this might be in order.

MORE BLUEBERRY RECIPES

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Blueberry-Sour Cream Ice Cream

Cool down with a refreshing treat - blueberry sour cream ice cream. A rich and decadent dessert that tastes like cheesecake.

Course Dessert

Cuisine American

Keyword Blueberry -Sour Cream Ice Cream

Prep Time 30

Cook Time 4

Chilling 6

Total Time 6 34

Servings

Calories 217kcal

Author Cathy Pollak

Equipment

Ingredients

1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
1/3 cup granulated sugar more to taste
pinch of table salt
zest of one lime
juice of one lime
3/4 cup heavy cream
3/4 cup full-fat sour cream

Instructions

In a medium saucepan, combine the blueberries, sugar, salt, lime zest, and lime juice. Cook over medium heat, stirring frequently, until the mixture comes to a boil and the berries pop and soften, about 4 minutes.
1 cup blueberries (fresh or frozen, if frozen, thaw and drain), 1/3 cup granulated sugar, pinch of table salt, zest of one lime, juice of one lime
Pour the berry mixture into a blender and blend until it becomes a mostly smooth puree, about 1 minute. It won’t be completely smooth, and that’s okay. Add the heavy cream and sour cream, then pulse to blend everything together. Taste the mixture and, if you like, add a bit more lime juice or sugar to suit your preference.
3/4 cup heavy cream, 3/4 cup full-fat sour cream
Pour the mixture into a bowl and refrigerate until it is chilled, then churn it into ice cream. Place back in the freezer and chill at least four to six hours.

Notes

For optimal outcomes when preparing this blueberry-sour cream ice cream, 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.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Blueberry-Sour Cream Ice Cream appeared first on Noble Pig.