Blueberry Pork Loin Recipes

BLUEBERRY BALSAMIC PORK TENDERLOIN

Steps:

• Pre-heat oven to 375° F. Line baking sheet with aluminum foil.
• Mix together pepper, salt and garlic powder in a small bowl or ramekin. Rub mixture all over the pork tenderloin.
• Place tenderloin on the baking sheet and onto the center rack of the oven. Be sure to have baking sheet in the center of the rack. Allow to bake for 20-30 minutes. Oven temperatures may vary, so use an internal thermometer to check for doneness. If it reads 140° F-150° F it is done. If you do not have an internal thermometer, the center of the tenderloin when cooked will be slightly pink, but will not look raw!
• Place blueberries in a medium sauce pan on med-high heat. Using a wooden spoon or potato masher, begin breaking the blueberries while cooking. Add garlic and honey. Blueberries will begin to boil and sauce will begin to form. Stir in balsamic vinegar. Bring sauce to a boil and allow to reduce. Reduction time is about 12-15 minutes.
• Once tenderloin is done baking, remove from oven and allow to sit for 10 minutes before slicing. Remove sauce from stove heat once it has reduced and become slightly thick, it should flow almost like the consistency of honey off of a spoon.
• Slice tenderloin into medallions, about 3/4 to 1 inch thick. Place 4 medallions (1 serving) onto dish and spoon sauce over medallions. Serve with any veggie or starch and enjoy! Also great with a white wine.

SLOW COOKER BLACKBERRY PORK TENDERLOIN

Steps:

• Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
• About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
• To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.

PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE

Steps:

• Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
• Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
• Serve pork with accompanying glaze.

BLUEBERRY-ONION SAUCED PORK TENDERLOIN

Steps:

• Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.

PORK TENDERLOIN WITH BLUEBERRY CHUTNEY

Steps:

• Heat broiler with rack set 4 inches from heat. In a small saucepan, combine blueberries, grapes, ginger, shallot, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium-high; cook, stirring occasionally, until grapes break down and mixture thickens, 20 to 25 minutes. Stir in 1 teaspoon vinegar.
• While the chutney cooks, place tenderloin on an aluminum foil-lined baking sheet. Rub with 2 teaspoons mustard; season with salt and pepper. Broil, turning occasionally, until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 15 to 20 minutes. Cover with foil and let rest 10 minutes before thinly slicing and serving.
• Meanwhile, in a large bowl, whisk together oil, remain-ing tablespoon vinegar, and remaining teaspoon mustard; season with salt and pepper. Just before serving, add watercress and toss. Serve pork with chutney and salad.

BLUEBERRY PORK LOIN

Steps:

• In a large stock pot, bring apple juice, apple cider vinegar, 1/2 cup kosher salt, 1 cup brown sugar, bay leaves, 6 cloves garlic, and black peppercorns to a boil and stir until sugar and salt are completely dissolved.
• Transfer the mixture to a 1-gallon plastic container and refrigerate until completely cooled.
• Reserve about 1 cup of the brine in a spray bottle for later use.
• Once the brine has cooled completely, add the loin for at least 6 but no more than 12 hours.
• Remove the loin from brine and coat with the BBQ rub (I prefer homemade, but any store bought will work).
• Heat your grill to medium heat.
• Place the loin on the grill and grill for 30 minutes. Make sure to spray the loin with the reserved brine every 10 minutes to keep it from drying out.
• After 30 minutes slice the loin length ways to make a cavity. Do not slice all the way through. Poor some of the Blueberry BBQ sauce into the cavity.
• Grill for another 30 minutes continuing to mist with the reserved brine. Pull the loin off the grill and slice into medallions and then poor the rest of the BBQ sauce over the slices.
• For the blueberry bbq sauce: In a medium saucepan add bluberries, 1 cup brown sugar, red wine vinegar, balsamic vinegar, 1 clove garlic, red onion, beer, coriander, cumin, cayenne, 1 teaspoon salt, and habenero pepper and heat on medium-low heat and cook for 1 ½ to 2 hours
• Puree mixture with stick blender or put in a regular blender until smooth and thick. Reserve for later use.

BLUEBERRY-RUM MARINATED PORK TENDERLOIN

Steps:

• To make the salsa: coarsely chop 2 cups blueberries.
• Stir together chopped blueberries, remaining 1 cup blueberries and the remaining ingredients.
• Cover and chill until ready to serve.
• To make the tenderloin: Process the first 7 ingredients in a blender or food processor until smooth.
• Pour mixture into a large zip-lock heavy-duty plastic bag; add in pork.
• Seal and chill at least 4 hours.
• Remove pork from the marinade and discard marinade.
• Grill pork, covered with grill lid,o ver medium heat (300-350°) 11-13 minutes on each side or until meat thermometer reads 155°.
• Remove from grill; loosely cover pork with foil.
• Let stand 10 minutes or until thermometer reads 160°.
• Cut pork into slices and serve over toasted bread.
• Top with Blueberry Salsa.

BLUEBERRY-ONION SAUCED PORK TENDERLOIN

Steps:

• Preheat broiler.
• Broil pork, turning occasionally until cooked through, about 20 minutes.
• Remove to a platter; cover to keep warm.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
• Add onions, salt and pepper; cook until onions are golden, about 10 minutes.
• Add sugar; cook until onions are caramelized, 3 minutes longer.
• Add port, balsamic, blueberries and tomatoes and bring to a boil.
• Remove from heat.
• Thinly slice pork and serve with sauce.

BLUEBERRY CORNMEAL GALETTE

Steps:

• Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
• Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
• Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
• Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
• Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
• Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
• Bake in the center of the preheated oven until golden, about 45 minutes.

PORK WITH BLUEBERRY HERB SAUCE

Steps:

• In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,