Pork Tenderloin with Blueberry Sauce

Pork Tenderloin with Blueberry Sauce~ Pork and blueberries, not a typical combination but a delicious one! Goes nicely with my Bistro Brussels Sprouts and Roasted Garlic Mashed Potatoes.

I discovered this recipe at my local grocery store. I would have never thought of pairing blueberries and pork tenderloin together but wow it was match made in heaven! I decided to give this recipe a try the night we were hosting our friends from LA, Emily, Josh and their 2 kids for the week. Adam thought I was a little crazy trying out a new recipe on our guests but that's just how I roll and there wasn't a bite left over after dinner. That's how I measure success!

Fresh herbs with sea salt, garlic, and fresh cracked pepper make an easy and flavorful rub.

A dutch oven cooks this tenderloin to perfection. Let rest covered for about 15 minutes before slicing.

Keep the blueberry sauce refined sugar free by using coconut sugar.

Drizzle blueberry sauce over the tenderloin and serve. If your family is like ours I guarantee there won't be any leftovers!

Pork Tenderloin with Blueberry Sauce

Prep 20 min ∙ Cook 60 min ∙ Makes Servings 4

  • 1 pound pork tenderloin

  • 1 heaping tablespoon fresh minced thyme

  • ½ tablespoon fresh rosemary

  • ½ teaspoon black pepper

  • ½ teaspoon salt

  • 1 teaspoon garlic powder

  • 2 teaspoons olive oil to drizzle on top of tenderloin.

  • For the sauce:

  • ¾ cup frozen or fresh blueberries

  • 2 teaspoons minced garlic (about 2 cloves)

  • 3 tablespoons coconut sugar (or honey or maple syrup)

  • 1/2 cup balsamic vinegar


Pre-heat oven to 375° F. Prepare pork tenderloin by removing fat and connective tissue. Pat dry with paper towel.

On a plate or cutting board combine chopped herbs and spices. Roll tenderloin in the mixture until evenly coated.

Place tenderloin in covered baking dish onto the center rack of the oven. Bake for 30-40 minutes. Oven temperatures may vary, so use an internal thermometer. If it reads 140° F-150° F it is done. The center of the tenderloin should be slightly pink, but will not look raw.

Remove from oven and let it rest covered for 10 minutes before slicing.

To prepare Sauce:

Place blueberries, garlic and sugar in a medium sauce pan on med-high heat. Using a wooden spoon, mash the blueberries while cooking. Simmer for 3-4 minutes, until the blueberries are softened. Stir in balsamic vinegar and about ¼ cup of the juices from the resting tenderloin. Bring sauce to a boil and allow to reduce for about 15 minutes.

Slice tenderloin into medallions, about 3/4 to 1 inch thick. Serve blueberry sauce spooned over sliced pork medallions.


#paleo #glutenfree #dairyfree #refinedsugarfree #Pork


My name is Jessica Balentine. I am a wife and mother to 2 very active little guys who love to eat yummy wholesome food! I have have a passion for feeding my family naturally delicious food that will nourish their bodies as well as mine! All of my recipes are naturally gluten free and paleo and vegan friendly. I hope you find just what your taste buds are looking for! Enjoy 

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