Go Back
Blueberry Pork Corn Tacos Healthy Delicious Recipe loaded with grilled pork tenderloin fresh blueberries and organic corn | ahealthylifeforme.com
Print Recipe
5 from 2 votes

Blueberry Pork Corn Tacos

Prep Time8 minutes
Cook Time45 minutes
Total Time53 minutes
Servings: 6 -8
Author: Amy Stafford

Ingredients


Marinade:

  • 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}
  • tbsp dried thyme


Tenderloin:

  • pound pork tenderloin tied with butchers twine if needed
  • ¾ tsp freshly ground black pepper
  • ¾ tsp sea salt


Corn Salsa:

  • 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


Gluten Free Tortillas {optional}

    Instructions

    Tenderloin:

    • 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.

    Corn Salsa:

    • 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.