Blueberry Rum Marinated Pork Tenderloin Recipes

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.

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.

BEST BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.