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Blueberry Balsamic Pork Tenderloin

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by: TBSP Kitchens
Updated Jul 31, 2018
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Juicy, baked pork tenderloin topped with a blueberry balsamic glaze that is sure to please! It's a quick and healthy weeknight meal. Can be paired with any side, best with asparagus and brown rice.

More About This Recipe

  • One thing to keep in mind when it comes to pork is that it can dry out quickly if you don’t watch your cooking time. We can’t think of anything worse than overcooked, rubbery meat. If you have some extra time, you can brine the pork in a simple salt and water solution for a few hours beforehand. Brining is just allowing your meat to soak in the solution; it’s that simple and the results are worth the patience! This savory-sweet blueberry pork tenderloin is bursting with summer flavors and is one of our favorite ways to use up those summer blueberries. As for the rest of the ingredients? We bet they’re already in your kitchen cupboard! Pork recipes like this one are easy to whip up and should be added in your weekly meal rotation, right alongside chicken and ground beef!

Blueberry Balsamic Pork Tenderloin

  • Prep Time 20 min
  • Total 60 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 1/2 pounds pork tenderloin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1/2 cup frozen or fresh blueberries
  • 2 teaspoons minced garlic
  • 1 tablespoon honey
  • 1/2 cup balsamic vinegar

Instructions

  • Step 
    1
    Pre-heat oven to 375° F. Line baking sheet with aluminum foil.
  • Step 
    2
    Mix together pepper, salt and garlic powder in a small bowl or ramekin. Rub mixture all over the pork tenderloin.
  • Step 
    3
    Place tenderloin on the baking sheet and onto the center rack of the oven. Be sure to have baking sheet in the center of the rack. Allow to bake for 20-30 minutes. Oven temperatures may vary, so use an internal thermometer to check for doneness. If it reads 140° F-150° F it is done. If you do not have an internal thermometer, the center of the tenderloin when cooked will be slightly pink, but will not look raw!
  • Step 
    4
    Place blueberries in a medium sauce pan on med-high heat. Using a wooden spoon or potato masher, begin breaking the blueberries while cooking. Add garlic and honey. Blueberries will begin to boil and sauce will begin to form. Stir in balsamic vinegar. Bring sauce to a boil and allow to reduce. Reduction time is about 12-15 minutes.
  • Step 
    5
    Once tenderloin is done baking, remove from oven and allow to sit for 10 minutes before slicing. Remove sauce from stove heat once it has reduced and become slightly thick, it should flow almost like the consistency of honey off of a spoon.
  • Step 
    6
    Slice tenderloin into medallions, about 3/4 to 1 inch thick. Place 4 medallions (1 serving) onto dish and spoon sauce over medallions. Serve with any veggie or starch and enjoy! Also great with a white wine.

Nutrition

267.3 Calories
6.1g Total Fat
35.8g Protein
14.4g Total Carbohydrate
11.0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
267.3
Total Fat
6.1g
9%
Saturated Fat
2.0g
10%
Cholesterol
110.6mg
37%
Sodium
678.8mg
28%
Potassium
753.0mg
22%
Total Carbohydrate
14.4g
5%
Dietary Fiber
0.8g
3%
Sugars
11.0g
Protein
35.8g
% Daily Value*:
Vitamin C
3.80%
4%
Calcium
2.70%
3%
Iron
11.80%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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