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}
• 1½ tbsp dried thyme

Tenderloin:

• 3½ 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}