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Blueberry Grilled Pork Tenderloin

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.

Course Main Course
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

Marinade:

  • 1/2 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}
  • 1 1/2 tbsp dried thyme

Tenderloin:

  • 3 1/2 pound pork tenderloin tied with butchers twine if needed
  • 3/4 tsp freshly ground black pepper
  • 3/4 tsp sea salt

Instructions

  1. Add blueberries to a blender and process until pureed. Add maple syrup, olive oil, balsamic and blend until combined.
  2. Sprinkle pork tenderloin evenly on all sides with salt and pepper
  3. 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.
  4. Place the bag in the fridge and let it marinade for at least 30 minutes or up to 12 hours.
  5. When ready to cook, remove the bag of tenderloin from the fridge and preheat the grill to high heat.
  6. Remove the tenderloin from the bag and place on grill. Discard bag with marinade.
  7. Cook tenderloin for about 6 minutes, flip and cook an additional 6 minutes.
  8. 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.
  9. Remove and let rest for about 10 minutes, remove twine if used and serve.