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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 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 blueberry, pork
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 6 people
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
  • 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.
  • 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 (about 20 to 25 minutes) depending on the thickness of the tenderloin.
  • 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.  Serve the rest of the sauce on the side.
  • Remove tenderloin from the oven and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2" thick pieces and serve.