Categories: Blueberries, Grill, Main Dish, Pork

Ingredients

• 1 cup fresh blueberries
• 3/4 cup rum
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1 tablespoon chopped sweet onion
• 1 tablespoon white vinegar
• 1 (16 ounce) package pork tenderloins
• French bread, slices toasted
• Blueberry Salsa:
• 3 cups fresh blueberries, divided
• 1/4 cup fresh lemon juice
• 3 tablespoons chopped fresh cilantro
• 2 jalapeno peppers, seeded and minced
• 1/3 cup diced red bell pepper
• 1/4 cup chopped onion
• 1/2 teaspoon kosher salt

Directions

1. To make the salsa: coarsely chop 2 cups blueberries.

2. Stir together chopped blueberries, remaining 1 cup blueberries and the remaining ingredients.

3. Cover and chill until ready to serve.

4. To make the tenderloin: Process the first 7 ingredients in a blender or food processor until smooth.

5. Pour mixture into a large zip-lock heavy-duty plastic bag; add in pork.

6. Seal and chill at least 4 hours.

7. Remove pork from the marinade and discard marinade.

8. Grill pork, covered with grill lid, over medium heat (300-350°) 11-13 minutes on each side or until meat thermometer reads 155°. Remove from grill; loosely cover pork with foil.

9. Let stand 10 minutes or until thermometer reads 160°.

10. Cut pork into slices and serve over toasted bread.

11. Top with Blueberry Salsa.

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