Blueberry Pork Corn Tacos are loaded with grilled pork tenderloin, fresh corn, cucumber, jalapeno, and cilantro. Making them sweet, spicy and succulent. Â If you are on a low carb, skip the tortilla and enjoy the recipe as a taco bowl.
Happy first of June. Â Did you have a good weekend? Â I was a single lady this weekend because my hubby was out of town on business. Â So on Friday I went with my CrossFit girls to a new entertainment craze called ‘Escape the Room’.
It works like this: A group of 8-12 people are locked in a room and a clock begins a 60-minute countdown.  It’s a race against time. One room. One way out, and the clock is ticking. You are given a back story before you enter the room, “The story was that the mob has stolen a valuable work of art from you. You can’t get anybody to help you, so you take it upon yourself that you’re going to get together with some people, and you’re going to go to their warehouse, and you’re going to steal it back.”
We entered the room confident we would succeed, I mean come on we all do CrossFit, can you say competitive.  We worked well as a group, and quickly solved the first few clues, but things got more difficult as time went on.  We found our priceless art, but still had to find the key that would let us escape, but the clock ran out literally seconds from us getting the key.  We were pretty bumbed that we didnt’ succeed, but we always have next time.
 Now the hubby is back and we are off into the swing of the week, that means recipe writing, developing, photographing and eating.  I am really loving the early summer produce, especially the berries.  Being as I love berries and tacos, I thought why not combine the two, and I ended up with a super fresh, tasty and healthy taco recipe, that you can enjoy on tortillas or in a bowl like I did.  The recipe is dairy free, gluten free and packed full tasty fresh produce giving you tons of protein and fiber.
- [br][b]Marinade:[/b]
- ½ cup of fresh or frozen blueberries
- 3 tbsp maple syrup
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 2 garlic cloves minced {about 1 generous tablespoon}
- 1½ tbsp dried thyme
- [br][b]Tenderloin:[/b]
- 3½ pound pork tenderloin, tied with butchers twine if needed
- ¾ tsp freshly ground black pepper
- ¾ tsp sea salt
- [br][b]Corn Salsa:[/b]
- 1 cup frozen organic corn, thawed
- 1 cup fresh blueberries
- 1 cucumber, sliced
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- [br][b]Gluten Free Tortillas {optional}[/b]
- Add blueberries to a blender and process until pureed. Add maple syrup, olive oil, balsamic and blend until combined.
- Sprinkle pork tenderloin evenly on all sides with salt and pepper
- Pour the marinade into gallon size plastic freezer bag, add in garlic and thyme. Place the pork tenderloin in bag. Remove as much air from the bag and zip the top. Gently roll the bag on the kitchen counter to make sure that the marinade coats every inch of the tenderloin.
- Place the bag in the fridge and let it marinade for at least 30 minutes or up to 12 hours.
- When ready to cook, remove the bag of tenderloin from the fridge and preheat the grill to high heat.
- Remove the tenderloin from the bag and place on grill. Discard bag with marinade.
- Cook tenderloin for about 6 minutes, flip and cook an additional 6 minutes.
- Lower heat to medium and cook for 15 minutes, flip and cook an additional 15 minutes, or until tenderloin reaches an internal temperature of 140° F.
- Remove and let rest for about 10 minutes, remove twine if used cut tenderloin into thin slices or cubes.
- In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.
- If using tortillas top with several pieces of pork and a large spoonful of salsa.
- If not using tortillas place pork in to serving bowls and top with large spoonful of salsa.
 You might also like:
 
Pulled Pork Tacos {gluten free}
Sofrito
CANTALOUPE AND CUCUMBER SALAD
Apricots with Goat Cheese and Almond
Spring Mix Salad Recipe with Blueberry Pistachio and Champagne Dressing
Amy that is such a unique twist on tacos- I can only imagine how good those flavours mesh together!
Thanks Arman!
Oh! This escape the room thing sounds like fun! Who’s it put on by?
Hey Beth, here is the link to the website http://escapetheroomchallenge.com/
I love love LOVE berries with my savory dishes. I bet these are awesome! What a fresh fun twist on tacos!
Thanks Heather.
Wow, I love the addition of the blueberries! What a great flavor combo…trying this asap!
Oh I hope you do Becky. I hope you love it as much as we do.
These are amazing! So unique and tasty.
Thank you Kim!
Pork with blueberries and corn? Sign me up! I’m huge fan of making pork and have never thought to put it on tacos. I gotta try this!
I hope you do Brandy, they are all quite delicious together.
These tacos look amazing. Blueberry and pork is such a great combo!
Thanks Mariah!
Wow! What beautiful tacos. I love how healthy and delicious this recipe sounds! I’ve never paired pork with blueberries before – what a great idea! This is such an inspirational dish, and I love the photographs! Thank you for sharing 🙂
Thank you Harriet, yep adding blueberries to pork is delicious. Hope you enjoy the recipe!
Hi!
I don’t know if you would have any pointers on this.. but I’m going to ask anyway! I would LOVE to do the pork and blueberry in the crockpot so I can shred it, like pulled pork. Do you have any idea how I would want to do this?
Hi Jillian,
Try my Grilled Pork Tenderloin recipe, but instead of marinading just add all the ingredients to your crockpot. http://ahealthylifeforme.com/blueberry-grilled-pork-tenderloin/ Good luck, Amy