I’m a huge fan of using fruit in savory dishes so when I saw this recipe on the Noble Pig website, I knew I had to try it. And when I saw that the blueberry sauce included a hefty dose of bacon, I knew my family would love it as well. After all, everything tastes better with bacon. And it really does.
I’ve increased the amount of bacon and jalapeno pepper in my version of the sauce which results in a richer and thicker blueberry topping, hence the ketchup moniker. With the brown sugar and vinegar the sauce is reminiscent of a chutney; mine is pureed smooth but you can also leave yours in a chunkier form if you prefer. My pork tenderloin is dusted with spices that both enhance the meat and complement the fresh blueberries. If you aren’t a fan of pork, the sauce would also be a tasty topping for boneless chicken breasts that have also been dusted with the spice mixture. However you prepare it, you are sure to love it. So fire up your grill and you are good to go!
PORK TENDERLOIN w/ BLUEBERRY BACON KETCHUP
For the ketchup:
6 slices thick cut bacon, diced
1/2 cup minced red onion
2 jalapeno peppers, seeded and minced
2 cups fresh blueberries
1/2 cup packed light brown sugar
1/4 cup white balsamic vinegar
1 tablespoon Dijon stone ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons fresh lemon juice
For the pork:
1 1-1/4 pound pork tenderloin
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 tablespoon olive oil
- To make the blueberry sauce: fry bacon in a medium skillet over low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan.
- Saute onion and jalapeno in the bacon grease over medium heat until soft, about 2 minutes.
- Add the 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 the mixture to a blender or food processor; pulse until pureed. Alternatively, pour the sauce into a small bowl and use an immersion blender to puree the mixture until smooth.
- Return sauce to pan so you can warm it slightly when the pork is done.
- For the pork: coat a grill with non-stick cooking spray and preheat to medium-high.
- Combine the salt, pepper, garlic powder, cinnamon and nutmeg in a small bowl.
- Brush the pork with the olive oil and season the pork on all sides with the spice mixture.
- Place the pork on the grill and cook turning every 4 to 5 minutes, until cooked through, about 20 minutes.
- Brush a small amount of the sauce over the meat during the final few minutes of cooking.
- Remove the pork from the grill and allow to rest for 5 minutes before slicing into 1/2 inch pieces.
- Serve with the blueberry bacon sauce.