Spicy Blueberry Pork Tenderloin
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 614
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 113
- Dietary Fiber
- 3
- Sugar
- 79
- Protein
- 27
- Cholesterol
- 82
- Sodium
- 733
- Total: 55 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 35 min
Ingredients
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)
Directions
- 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.
- Preheat the broiler.
- 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.
- Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.