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Blueberry-Bacon Pork Tenderloin

Updated: Jul 30, 2019

The pork is easy and top-notch, but the savory-fruity sauce makes this recipe truly amazing. This makes a 1 lb. tenderloin, but simple to multiply if you want more than 2.5 servings.

Ingredients


For the sauce:

3 slices of bacon

1 shallot, peeled and minced

1 clove garlic, peeled and minced

1 jalapeno, seeded and minced

1 cup fresh blueberries

1/8 cup balsamic vinegar

1/2 teaspoon salt

1 Tablespoon lemon juice

1/4 cup brown sugar


For the pork:

One 1 lb. pork tenderloin

Salt

Pepper

1 Tablespoon olive oil


Preparation:

Fry bacon on the stovetop until slightly crispy, then drain and crumble. Mince your shallot, garlic and jalapeno and saute in the bacon pan on medium-high about 2 minutes, until soft. Add blueberries, vinegar, salt, lemon juice and crumbled bacon. Stir in brown sugar until melted and beginning to bubble and thicken (about 2-3 minutes). Pour sauce into a blender or food processor and puree.


Preheat the oven to 425. Season the pork with salt and pepper. Heat oil on the stovetop in a cast iron or other oven-proof skillet. Sear the pork on all sides in the skillet.


Cooking & Serving:

Place the pork skillet in the oven for about 25 minutes, until a thermometer inserted in the thickest part of the pork registers 145. Let the pork sit for 5 minutes on a cutting board before slicing. Warm the sauce. Serve with the sauce and a good vegetable -- I chopped up baby broccoli and mixed with olive oil and minced garlic, then cooked it for 25 minutes in the skillet alongside the pork in the oven.



A Little Backstory:

Not a backstory as much as a suggestion. I'd bet this sauce would be great on pork chops and ribs, too.

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