Pork Tenderloin with Blueberry Bacon Barbecue Sauce
Description
You'll be in Heaven when you make this sweet, tangy and smoky pork tenderloin. It's made with delicious, fresh blueberries, bacon, brown sugar and other ingredients to die for.
Ingredients
Barbecue Sauce:
3 slices thick-cut bacon, diced
1/2 c. minced shallots
1 jalapeno, seeded and minced
2 c. fresh blueberries
1/2 c. packed golden brown sugar
1/4 c. balsamic vinegar
1 T. Dijon stone ground mustard
1/2 t. garlic powder
1/2 t. kosher salt
2 T. freshly squeezed lemon juice
Pork Tenderloins:
two 1 1/4 lb. pork tenderloins
kosher salt
freshly ground black pepper
1 T. olive oil
Directions
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Cook bacon in a skillet on low heat until slightly crispy; remove to a paper towel, leaving bacon grease in the skillet. Saute shallots and jalapeno in the 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 skillet to be warmed slightly when the meat is removed from the oven.
Pork Tenderloin:
Remove the silver skin, if any, from the tenderloins; season generously with salt and pepper.
Preheat oven to 425 degrees.
Heat a large ovenproof skillet (or use a regular one, and transfer pork to a baking tray or dish for the oven) over high heat; add oil; add pork; sear on all sides, turning meat with tongs, about 2 minutes total.
Place meat thermometer in the thickest part of the tenderloin; place skillet or baking tray into the oven. Cook until thermometer reads 145 degree, about 20 - 25 minutes, depending on the thickness of the tenderloin.
During the last 5 minutes of cooking, brush a bit of sauce on the tops of the tenderloins, just enough to adhere to the meat. Reserve the remaining sauce for serving on the side.
Remove tenderloin from the oven; loosely tent with aluminum foil; let sit at least 5 minutes before cutting on a diagonal into 1/2 inch thick pieces.
Serve with the reserved sauce on the side.
6 servings.