Grilled Pork Tenderloin with Blueberry Sauce – quick, easy and delicious with built in leftovers. What’s not to love?!
Ah the thrill of the grill. Fast cooking and minimal cleanup, what’s not to love?
It’s a tougher decision however as summer grinds on and it gets hotter and hotter. Go outside and grill when it’s 100 degrees? Ugh.
If it’s that versus the oven though, most of the time the ‘no dishes’ component pushes grilling over the edge to win by a hair.
The great thing about Grilled Pork Tenderloin is that it only takes about 8 minutes of cook time so it’s quick enough for any busy weeknight or when you’re not really in the mood to cook.
That and the fact that sauce and topping options are infinitely variable and leftovers can be used in a lot of different quick dinners means Grilled Pork Tenderloin definitely deserves a spot on your regular rotation.
WINE NOTE: Choose a red wine with good berry flavor like cabernet franc, gamay or syrah/shiraz to compliment the sauce. Or drink whatever you want, you don’t have to impress anyone!
SIDES: Veggies grill in about the same time as the pork, so throw on some peppers, eggplant and asparagus to go with.
For more great grilling recipes checkout the recipes under the Grilling section just click here.
- 1 package pork tenderloin (two tenderloins)
- 1 tablespoon olive oil
- Salt and pepper
- 2 cups blueberries
- 1 tablespoon crystallized ginger, minced
- Zest 1 lime
- Juice 1 lime
- Sugar if necessary.
- Salt to taste
- Light grill, turn all burners to high, close lid and preheat for 10-15 minutes.
- Rub tenderloins with oil and salt and pepper.
- While grill heats, put blueberries, ginger and zest in a small saucepan over medium low heat. The berries will release enough liquid to make a sauce consistency, if not then add 1-2 tablespoons water.
- When grill is hot, place tenderloins on grill, reduce burners under pork to low, and close lid. Cook for two minutes.
- Remove sauce from heat and set aside.
- Roll tenderloins 90 degrees, close lid and cook for two minutes. Repeat for two more sides for a total of eight minutes.
- Stir lime juice into sauce and add ½ teaspoon sugar if it’s too sour. Season with salt. Serve over tenderloin.
When not cooking for clients, Chef Shelley is making delicious food at home for family and friends and probably having a glass of wine.
I make blueberry sauce like that all summer long! Looooove it, so easy!
OMG, you can’t cook pork with pink meat still in the middle. It must cooked trough all the way!
Actually Rebecca, the FDA, the USDA and everyone else, recommends cooking beef, veal, lamb AND pork to an internal temp of 145 degrees which is still pink. There isn’t a threat of trichinosis now like there was in the 1950s. But feel free to cook it like you like it!