Spicy Blueberry Pork Tenderloin

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 35 min
  • Yield: 4 servings
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2 cups blueberry preserves

1/4 teaspoon chipotle powder

1/2 orange, zested and juiced

3 tablespoons whole-grain mustard, divided

Kosher salt and freshly ground black pepper

1 pork tenderloin (roughly 1 1/2 pounds)


  1. In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
  2. Preheat the broiler.
  3. Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
  4. Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.
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