Prep time: 20 min
Cook time: 35 min
Ready in: 55 min
Serves: 4
Ingredients:
2 c. blueberry preserves
1/4 tsp. chipotle powder
1/2 orange- zested and juiced
3 T. whole-grain mustard
Salt (to taste)
Pepper (to taste)
1 (1 1/2 lb.) pork tenderloin
Directions:
- In a medium saucepan over high heat, combine blueberry preserves, chipotle powder, orange zest and juice, and 2 T. mustard
- Season with salt and pepper, to taste
- Reduce heat and bring sauce to a simmer, stirring occasionally, until berries begin to burst and sauce is a thick consistency, about 10- 15 min
- Pour into a serving bowl and set aside
- Preheat the broiler
- Line a cooking sheet with foil and place a cooking rack in it
- Rub tenderloin with remaining 1 T. mustard
- Season on all sides with salt and pepper
- Put pork on rack over prepped sheet and broil approximately 5- 6" from heat source
- Turn meat about every 3- 5 min, cooking until an instant-read thermometer registers 145, about 15- 20 min
- Set aside on a cutting board and allow to rest about 5 min, tented with foil
- Slice pork and transfer it to a serving platter
- Serve with the blueberry sauce
*Jen found recipe here
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