Blueberry Grilled Pork Tenderloin is a simple and delicious recipe. Perfect to enjoy for your weeknight dinner or to grill up at your next bbq.
This recipe is gluten free, dairy free, paleo.
Does your family like doing home projects together?
Happy Monday, I hope you had a wonderful weekend and if you are a Mom you got to spend some time with your babies. Because no matter how big they get they are always your babies. My boys are both over 6′ tall, but I still feel like it is my job to protect them and make sure they are safe. They think it is quite funny when I become all mama bear on them, but I can tell they like it.
We spent the weekend as a family building a gazebo out by the pool, and let me tell you it was a long…process. Lots of opinions on how things should be done, my oldest and husband had the hardest time sharing the leadership role while me and Jacob just kept rolling our eyes at each other over their alpha behavior.
Blueberry Grilled Pork Tenderloin is the perfect way to enjoy time with family around the barbecue.
After a long hard day enjoys having a nice cold drink and a delicious hearty meal. What better way to spend a summer evening, then firing up the grill and throwing on a tenderloin? I have to say this is the best pork tenderloin recipe I have come up to date. The idea of the recipe was a bit of a fluke, I was thinking about using maple syrup in the marinade, because I love maple syrup on my bacon and well bacon is pork so why not. Then I remembered about the gorgeous blueberry pancake recipe I had seen earlier in the day and this amazing recipe was born.
This recipe is dressy enough to be served at an elegant dinner party, yet casual enough for weeknight/weekend supper. I promise you will want to make it over and over, it is just that good.
I hope you make this recipe, if you do, don’t be shy snap a photo and share it with me on Instagram, tag me @healthylifeforme.
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Blueberry Grilled Pork Tenderloin
Ingredients
Marinade:
- 1/2 cup of fresh or frozen blueberries
- 3 tablespoons maple syrup
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 garlic cloves minced {about 1 generous tablespoon}
- 1 1/2 tablespoons dried thyme
Tenderloin:
- 3 1/2 pound pork tenderloin tied with butchers twine if needed
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon sea salt
Instructions
- 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 and serve.
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Tried this over the weekend. The pork was nice and juicy. However, next time, I will take the leftover marinade and boil it down into a sauce, just for more blueberry flavor. Served it with stuffed zucchini.
Really good! Grill over indirect heat. I used blueberry jelly, did not add sweetner, added a pinch of rosemary. Simmered excess marinade about 10 min, until thick, to make a yummy sauce!
Mine is marinating in the fridge. Cannot wait to get on the grill. The kids were getting tired of chicken and beef, so I thought this recipe would be a great summer dinner with some veggies from our exploding garden!
My garden has just exploded, with vegetables and weeds 🙂 Hope you enjoyed the tenderloin, I served it at a cookout last weekend and everyone loved it!