Pork Tenderloin with Blueberry Sauce

Indulge in the succulent flavors of this pork tenderloin with blueberry sauce! Juicy pork, sweet and tangy blueberry sauce, and savory seasonings make this a showstopper dinner.

Are you ready for a roast pork loin recipe like you’ve never had before? This roasted pork loin is going to exceed your wildest expectations! I promise. I should probably start with a little history so you can understand why I say that.

Because traditionally, I don’t like pork.

Before you totally crucify me, you’d have to understand how my mother cooked it. I really love my mother, but she wasn’t the best cook (which she admits).

So when she’d cook pork, she’d baked it until it was shriveled up to about half the size of a normal pork chop.

Chewing on it could make you feel like a neanderthal or that you were going to lose a tooth, so I avoided it – and decided I didn’t like pork.

It wasn’t until I was older that I got to try some delicious roast pork loin recipes like this one, and I changed my tune. Turns out pork can be moist, and especially with fruit (who knew?).

Tips for Blueberry Pork Tenderloin

If you are a bit afraid of cooking pork as I was, I highly encourage you to try this recipe. Your family is going to love it – and you will too!

Before I get to the recipe, I do want to answer a few questions I get asked regularly about this dish.

Pork Loin vs. Pork Tenderloin

Pork loin and pork tenderloin are not cut from the same part of the animal, so no, they aren’t the same thing.

Pork tenderloin (also known as fillet) comes in thin, long pieces (pictured in these recipe images), while a pork loin is a large, thicker piece and looks like a standard issue roast.

Jamie Oliver has a really good guide to pork cuts here so you understand what you are getting into!

Pork roast is part of the loin, so you can go for the center cut to make this if you choose to go for loin (ask for boneless).

Just so you are aware, tenderloin is a leaner cut of meat, so if you are cutting calories, use tenderloin vs. regular loin. In either case, be sure to let the piece of meat rest for five minutes before slicing.

For this pork roast recipe, you can use pork tenderloin and follow the instructions listed below. If you use a pork loin, which is thicker, you’re going to want to cook it for longer – about an hour.

You’ll use the same temperature (350°F) and cook until it’s no longer pink in the center (145°F). Baste with pan liquids while cooking and check at 45 minutes to make sure it’s not overdone.

Recommended Sides

I’ve got three recommendations for you to add to the side of this pork roast recipe. Our caramelized cider roasted brussel sprouts are a perfect combination thanks to the brown sugar.

Rice always goes well with pork as far as I’m concerned, and I think you might like our pomegranate and pistachio wild rice pilaf.

Finally we have this rosemary roasted butternut squash which has the perfect amount of garlic, butter, and spices to make it amazing. Honestly you could do all three sides and have a pretty unique holiday dinner!

I love this pork for Thanksgiving if you’re wanting to forgo the more traditional turkey or ham. Why not?

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Are you ready for the recipe? Here’s how this pork roast is made!

Ingredients

• 2 – 3 lb. pork loin or tenderloin (you’ll need 1/2 lb. per person)
• 1 cup blueberries (fresh or frozen)
  • 2 T water (ONLY if using fresh berries)
• 1 T balsamic vinegar
• 1 T sugar
• 1 teaspoon ginger powder
• ½ teaspoon chili flakes (*use or omit according to your preference)
• 1 teaspoon freshly ground pepper
• 1 pinch salt
• ½ teaspoon seasoning salt
• ½ teaspoon thyme, dried

Tips and Tricks for Roasting Pork

• Feel free to season the pork generously with your favorite spices and herbs before roasting (not just what I’ve suggested). This will enhance the flavor of the meat and complement the blueberry sauce.
• Consider searing the pork in a skillet before roasting to add color and flavor to the outside of the meat.
• I recommend using a meat thermometer to ensure that the pork is cooked to a safe internal temperature of 145°F. Overcooked pork can be dry and tough.
• It’s important to the pork rest for 5-10 minutes after roasting to allow the juices to redistribute and the meat to be more tender and juicy.
• You can also cover the pork loosely while it rests to keep it warm and prevent it from cooling too quickly. Make a little tent with foil and just set it over the top.

Get the printable blueberry pork tenderloin recipe here:

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Let me know what you think of this recipe in the comments! I’d love to know. Also check out the following recipes:

• Quick Family Dinners: 50 Recipes Everyone Loves!
• Blueberry Crisp Recipe (Individual Dessert Bites!)
• Chilli Chicken Recipe That Will Melt in Your Mouth
• Blueberry Baked Oatmeal Breakfast