Blueberry-Rum Marinated Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Marinate the tenderloin up to 24 hours in advance to ease the preparation. Ingredients:
1 cup fresh blueberries |
3/4 cup rum |
1/4 cup lemon juice |
2 garlic cloves |
2 tablespoons brown sugar |
1 tablespoon chopped sweet onion |
1 tablespoon white vinegar |
1 (16-ounce) package pork tenderloins |
french bread slices, toasted |
blueberry salsa |
Directions:
1. Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into large zip-top plastic freezer bag; add pork. Seal and chill at least 4 hours.
2. Remove pork from marinade, discarding marinade.
3. Grill pork, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted in thickest portion registers 155°. Remove from grill. Loosely cover pork with foil; let stand 10 minutes or until thermometer registers 160°. Cut pork into slices, and serve over toasted bread. Top with Blueberry Salsa.
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