Blueberry Soy Pork Tenderloin
Prep: 15 minutesCook: 25 minutes Servings: 3-4
- 1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
- 1 cup (250 mL) blueberry jam or jelly
- ⅓ cup (80 mL) sodium-reduced soy sauce
- ¼ cup (50 mL) lemon juice
- 2 Tbsp (30 mL) canola oil
- 2 Tbsp (30 mL) grated ginger root
- 3-4 cloves garlic, minced
- ½ cup (125 mL) sodium-reduced chicken broth
- Small handful of fresh or frozen blueberries
- Place tenderloin into resealable plastic bag.
- In small bowl, thoroughly combine jam or jelly, soy sauce, lemon juice, oil, ginger and garlic. Reserve ½-cup of marinade; set aside. Pour remaining marinade over tenderloin; turn to coat. Seal bag. Marinate in refrigerator 2-24 hours.
- Preheat oven to 400°F. Remove tenderloin from marinade; discard marinade. Pat tenderloin with paper towels to remove excess marinade.
- Place tenderloin on foil-lined baking sheet. Roast 20-25 minutes or until instant-read thermometer registers 155°F.
- Remove tenderloin from oven onto a clean plate. Tent loosely with foil and let rest 5 minutes.
- In small saucepan, combine reserved marinade with broth. Add blueberries and cook mixture over medium heat until slightly thickened, stirring often. If desired, lightly mash blueberries with back of spoon or leave whole.
- Slice tenderloin and serve with warm sauce.