Blueberry Pork Tenderloin

The blueberries are turning blue which causes me to alter every recipe to include blueberries! We currently have 9 blueberry bushes, but I would easily consider 9 more. I recently took this to a friend who hasn’t been feeling well. I paired this with roasted spring veggies and a kale salad containing blueberries, feta cheese and a simple, light lemon dressing.

Ingredients:

3 cups blueberries

1/3 cup brown sugar

1/4 cup apple cider vinegar

1 tablespoon grated, fresh ginger

1 decently sized pork tenderloin

2 teaspoons seasoning salt

2 teaspoons black pepper

Adjust your oven rack to the middle position and heat the oven to 375 degrees. Meanwhile, put your blueberries and brown sugar into a saucepan on medium high heat. I used a potato masher to squash the blueberries (you could blend them prior to adding to saucepan, but that causes more dirty dishes…up to you!)

Stir in the vinegar and ginger and continue to stir occasionally. I turn mine down to medium- low while I prep the meat.

Pat your pork tenderloin dry with a paper towel and sprinkle with seasoning salt and pepper.

Line a baking sheet with parchment paper and place your meat on the pan. Put into the oven and cook tenderloin until the meat reaches 140 degrees.

Take the meat out of the oven and let it rest for 10 minutes before slicing.

Place the slices on plates and drizzle the blueberry chutney over the meat.