Spicy Blueberry Pork Tenderloin (Claire Robinson) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 cups blueberry preserves |
1/4 teaspoon chipotle powder |
1/2 orange, zested and juiced |
3 tablespoons whole-grain mustard, divided |
kosher salt and freshly ground black pepper |
1 pork tenderloin (roughly 1 1/2 pounds) |
Directions:
1. In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
2. Preheat the broiler.
3. Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
4. Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.
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