I blogged about this recipe in June 2008, but it really bears repeating. I just whipped up a batch with fresh Quebec blueberries and grilled out on the deck. Deee-lish! The sweetness of the blueberries with a subtle kick is a perfect compliment to the pork. Pork Tenderloin with Blueberry Barbecue Sauce
INGREDIENTS
Sauce:
2 pints (5 to 6 cups) blueberries
2/3 cup honey
1/2 cup ketchup
1 jalapeño pepper, seeded and minced
1/2 cup chopped shallots
1 Tbsp. grated fresh ginger
2 tsp. fresh lime juice
1/2 tsp. dry mustard Meat:
2 one-pound pork tenderloins
Salt and freshly ground pepper
To make sauce: Combine ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until thickened, about 45 minutes. Divide sauce between 2 bowls. Set aside.
To make meat: Preheat grill to medium. Season pork with salt and pepper. Sear, turning to cook all sides, 10 to 15 minutes. Brush with half the barbecue sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read about 150°). Set aside and let rest 5 minutes. Carve crosswise; serve with remaining barbecue sauce.
INGREDIENTS
Sauce:
2 pints (5 to 6 cups) blueberries
2/3 cup honey
1/2 cup ketchup
1 jalapeño pepper, seeded and minced
1/2 cup chopped shallots
1 Tbsp. grated fresh ginger
2 tsp. fresh lime juice
1/2 tsp. dry mustard Meat:
2 one-pound pork tenderloins
Salt and freshly ground pepper
To make sauce: Combine ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until thickened, about 45 minutes. Divide sauce between 2 bowls. Set aside.
To make meat: Preheat grill to medium. Season pork with salt and pepper. Sear, turning to cook all sides, 10 to 15 minutes. Brush with half the barbecue sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read about 150°). Set aside and let rest 5 minutes. Carve crosswise; serve with remaining barbecue sauce.
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