BBQ Pork Tenderloin with Blueberry Sauce

BBQ Pork Tenderloin with Blueberry Sauce
Greenfield Bacon

FEATURED | Greenfield Bacon

BBQ Pork Tenderloin with Blueberry Sauce
  1. 3 slices Greenfield Bacon, sliced thin
  2. 1/2 cup minced shallots
  3. 1 jalapeño, seeded and minced
  4. 2 cups fresh blueberries
  5. 1/2 cup packed golden brown sugar
  6. 1/4 cup balsamic vinegar
  7. 1 Tablespoon Dijon stone ground mustard
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon kosher salt
  10. 2 Tablespoons lemon juice
For the pork
  1. 2 (1-1/4 pounds) pork tenderloins
  2. Kosher salt
  3. Fresh ground pepper
  1. Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan. Sauté shallots and jalapeño 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.
  2. 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.
  3. For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper.
  4. Preheat grill to medium high heat (375 F).Cook, rotating sides. Place meat thermometer in the thickest part of the tenderloin and place skillet. Cook until thermometer reads 145o F (about 20 to 25 minutes) depending on the thickness of the tenderloin.
  5. 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.
  6. Remove tenderloin from the grill and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2" thick pieces and serve.
Greenfield Natural Meat Co.

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