Ingredients
For the sauce:- 3 slices thick cut bacon, diced
- 1/2 cup minced shallots
- 1 jalapeno, seeded and minced
- 2 cups fresh blueberries
- 1/2 cup packed golden brown sugar
- 1/4 cup balsamic vinegar
- 1 Tablespoon Dijon stone ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 Tablespoons lemon juice
- 2 (1-1-1/4 pounds) pork tenderloins (2-2-1/4 pounds in all)
- Kosher salt
- Fresh ground pepper
- 1 Tablespoon olive oil
Instructions
- Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan. Saute shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes. Add blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon. Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.
- Transfer mixture to a blender or food processor; pulse until pureed. Return sauce to pan so you can warm it slightly when the meat comes out of the oven.
- For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper.
- Preheat oven to 425o F. Heat a large oven proof skillet (if you don't have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.
- Place meat thermometor in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometor reads 145o F (about 20 to 25 minutes) depending on the thickness of the tenderloin.
- During the last 5 minutes of cooking, brush a little of the sauce on the tops of the tenderloins, just enough to adhere to the meat. Serve the rest of the sauce on the side.
- Remove tenderloin from the oven and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2" thick pieces and serve.
