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.
Servings 8 people
Calories 277kcal
Equipment
- Blender or food processor
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
Serving: 175g | Calories: 277kcal | Fat: 8.4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Cholesterol: 80.6mg | Sodium: 808.1mg | Potassium: 575.7mg | Fiber: 1.3g | Sugar: 17.7g | Vitamin A: 2.2IU | Vitamin C: 5.9mg | Calcium: 6.4mg | Iron: 1.1mg