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.
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?
Are you ready for the recipe? Here’s how this pork roast is made!
- 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:
- 3 lb pork tenderloin
- 1 cup blueberries
- 1 T balsamic vinegar
- 1 T sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon chili flakes
- 1 teaspoon pepper
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon dried thyme
- Season pork loin with thyme, salt, and pepper. Wrap and refrigerate for a minimum of four hours or overnight.
- Preheat oven to 350°F. Unwrap pork loin and place into a baking dish.
- In a pot, combine blueberries, water (if using fresh berries), balsamic vinegar, sugar, ginger powder, chili flakes, salt and ½ tsp pepper. Cook over medium to medium high heat until the berries begin to break down and let go of their juices and the other ingredients are mixed through.
- Pour the contents of the pot over the pork loin.
- Cover with foil and roast for 20 minutes. Then uncover and roast for another 10 minutes (approximately), or until the internal temperature of the pork loin is at 145°F.
- When roasting is complete, remove the pork loin and let sit on the cutting board for 5 - 10 minutes. Slice on the bias and serve with the cooked berries and drizzle the glaze over the slices.
Nutrition facts are for a 3 lb. pork tenderloin. If you choose a different weight or different cut of meat, nutritional information can change.
Use your thermometer in the thickest part of the meat to make sure it has reached the right temperature.
I used frozen blueberries in this recipe. It's fine to use fresh blueberries, you'll just need an additional 1 T water.
Serving Size:1 serving
Amount Per Serving: Calories: 361Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 166mgSodium: 257mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 59g
Let me know what you think of this recipe in the comments! I’d love to know. Also check out the following recipes: