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
Keyword Pork Tenderloin with Blueberry Bacon Barbecue Sauce
Prep Time 15minutes
Cook Time 15minutes
Resting Time 3minutes
Total Time 33minutes
3slicesthick cut bacon, diced
1/2 cupminced shallots
1jalapeno, seeded and minced
1/2cuppacked golden brown sugar
1tbspDijon stone ground mustard
1/2 tspkosher salt
2tbspfresh lemon juice
2-(1.25 lbs)pork tenderloins, silverskin removed
fresh ground pepper
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.
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.