Pork Tenderloin with Blueberry Bacon BBQ Sauce
Description
The other white meat pork, is better for you and cheaper than beef. Try it with a blueberry and bacon BBQ sauce that is the smokey and tangy and makes the perfect topping for pork.
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:
2 - 1 1/4 lb. pork tenderloins
kosher salt
freshly ground black pepper
1 T. olive oil
Directions
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Cook bacon on low heat until slightly crispy; transfer bacon to a paper towel lined plate, leaving the bacon grease in the skillet.
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 skillet; warm slightly when the meat comes out of the oven.
Pork:
Remove the silver skin, if any, from the pork tenderloin; season meat generously with salt and pepper.
Preheat oven to 425 degrees.
Heat a large oven-proof skillet. If you don't have an oven proof skillet use a regular one, then transfer pork to a baking tray or dish for the oven over high heat, then add oil. Add pork; sear on all sides, 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 degrees F (about 20 - 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.
Remove tenderloin from the oven; loosely tent with foil; let sit at least 5 minutes before cutting on a diagonal into 1/2" thick pieces.
Serve with the remaining sauce on the side.
6 servings.