It’s Day 2 of Blueberry Week, and we’re taking a break from the sugary sweetness to talk about a super quick and easy dinner idea! Have you ever combined fruit and a protein? I really love throwing a simple fruit salsa on top of a blank-slate protein like chicken, pork or white fish. It not only makes the dish super colorful, but it adds a lot of flavor without a ton of extra calories. Gotta save those for dessert, right?
Even though I’ve done the fruit and meat thing before, this is the first time I’ve used blueberries. And I wouldn’t blame you if you’re thinking it sounds a little strange. I was skeptical too, but I swear, it’s a surprisingly delicious combination! Blueberries aren’t just for breakfast and dessert anymore, they’re a great option with dinner now too 🙂
I saw this recipe for the first time many years ago while watching 5 Ingredient Fix on Food Network. Did anyone else love that show as much as I did? I was so bummed when they canceled it. But anyway, the premise of the show was, as you probably could guess, to create recipes using five ingredients or less. So all you need to make this pork tenderloin with spicy blueberry sauce is pork tenderloin, blueberry preserves, an orange, whole-grain mustard, and chipotle peppers in adobo. If you wanted to get really adventurous, you could make your own blueberry preserves, but I just used store-bought this time around.
This recipe comes together in a snap. You combine the preserves, chipotles, orange juice and zest, and some of mustard in a saucepan then simmer until it’s reduced and thickened to make the sauce. The pork is seasoned and spread with the remaining mustard then broiled. I usually sear pork tenderloin on the stove top then finish in the oven, so I tried that the first time I made the dish, but ended up losing most of the mustard to the pan, so broiling is definitely a better option here. Slice the pork, and serve with the blueberry sauce – it’s as easy as that!
The sauce is sweet, tangy and very mildly spicy – you could always add an additional chipotle (or two) if you want more heat though. It pairs so well with the pork for a light summer meal. I couldn’t convince Shane to try the sauce but that’s ok, more for me! I used the leftovers on chicken another night and enjoyed it just as much there too.
Pork Tenderloin with Spicy Blueberry Sauce
adapted from Claire Robinson (via Food Network)
{Note: This makes a ton of sauce, scale back if you don’t want to have leftovers for another meal.}
2 cup blueberry preserves
1 chipotle pepper in adobo sauce, finely chopped
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
1 pork tenderloin, trimmed (about 1 1/4 lb)
Set a medium saucepan over medium to medium-high heat and add the blueberry preserves, chipotle pepper, orange zest and juice, and 2 tablespoons of the mustard. Stir to combine then season to taste with salt and pepper. Bring to a simmer, and cook, stirring occasionally, until the sauce thickens, about 10-12 minutes. Transfer to a heatproof bowl and set aside. (It will thicken further after you take it off the heat – be careful not to reduce it too much or it’ll get gummy! If that happens, you can add stir in a little more orange juice to thin.)
Preheat your oven’s broiler with a rack set about 6 inches from the heating element. Line a baking sheet with aluminum foil.
Smear the remaining tablespoon of mustard all over the surface of your pork tenderloin. Season the pork generously with salt and pepper. Place the pork on the prepared baking sheet, and broil for about 15-20 minutes (or until an instant-read thermometer registers 145 F), turning the pork every 3-4 minutes so it cooks evenly on all sides. Transfer the pork to a cutting board, tent with foil and let rest 5-10 minutes.
To serve, slice the pork and top with the blueberry sauce.
I love this blueberry sauce! It is right up my alley! Oh and that is on gorgeous plate. Those colors. Wow!
I made a similar blueberry sauce for chicken that will be on my blog Friday! It was so tasty! Love the mustard in yours.
I love the sound of this spicy blueberry sauce. YUM!
I love this so much! Any kind of fruit on top of pork is, like, my idea of the perfect entree. Can’t wait to make this!
I think I remember the episode this recipe was on. Or maybe I’m thinking of something else. I do remember watching some kind of blueberry sauce once. This spicy sauce seems very interesting. But it looks absolutely gorgeous against the pork! 🙂
I love the sound of this sauce, Tracey. I bet the sweetness of the berries is a perfect match for the pork! My husband would love it!
Yay for fruit and meat together! I did a blueberry glazed corned beef once. Or was it blackberry?
AHHH How gorgeous
I love that you’ve combined blueberry jam and chipotles in adobe. That is a brilliant combination!
Someone made a very similar sauce for our cookbook club last year. I was skeptical at first, but it was so good!
I’m all about fruit and my savory dishes. I never realized it until I was going through a list of main dishes on my site and realized how many of them had fruit. I don’t think I’ve tried blueberries, though. This looks delicious. I love pork with fruit sauce.
I love pork tenderloin and always forget about it as a great weeknight meal option. You just reminded me that it’s time to make it again – it’s on the to-make list for next week now! =)
I adore Claire Robinson! I did not watch Food Network when her show was on originally but I have my DVR set to tape her old shows that are aired every Wednesday morning. She has such a cute personality. Would love to know what she is up to now. That Green Goddess Rice she made last week looked divine. This morning she made a toasted almond mocha drink that intrigues me.
Ellen Renee
I love that you included a savory option in blueberry week! WIN.
This is great and looks spectacular!