Hello summer and hello to our new favorite cookout recipe. We LOVED this grilled pork tenderloin for our first pool day of the summer! Hotdogs and hamburgers have always been my favorite but this tenderloin is sooo good. The combination of blueberries with delicious, juicy meat turned our backyard into a tropical paradise. I mean… look at it! It’s stunning in presentation and the glaze marries blueberries, rosemary and honey to perfection. This grilled creation is the perfect way to elevate any cookout to a mini summer holiday!
Excited to taste this mouthwatering creation? Let me know what you think in the comment section below!
For the pork
1 lb pork tenderloin
2 sprigs rosemary, remove stem and finely chop
1 T extra virgin olive oil
1 tsp kosher salt
20 turns fresh cracked pepper
Zest of 1 lemon
For the glaze
1 cup California Giant blueberries
1 sprig rosemary
¼ cup honey
**It is important to rest your pork at room temperature for at least 20-30 minutes so that it cooks evenly. TRUST ME, the outside will be overcooked before the inside is cooked at all!
Preheat the grill on medium - high
Remove the pork tenderloin from the refrigerator and set on a plate
In a small bowl, mix together the olive oil, chopped rosemary, salt, pepper, and lemon zest
Using your hands, rub the pork tenderloin on all sides with the marinade
Let marinate at room temperature for 30 minutes
While the pork is marinating, combine all of the ingredients for the glaze in a small sauce pot
Bring the glaze to a low simmer and simmer for 2 minutes, constantly stirring
Remove from heat and set aside
Once the pork has marinated, grill all four sides of the pork for 3 minutes each side
Using a pastry brush, brush the glaze over top of the pork loin and close the grill lid and allow to cook for another 7-9 minutes (the meat should feel a little firm, but not firm throughout)
Remove the pork loin, brush again with the glaze, and allow to rest for 5 minutes before slicing
The pork should be just barely a hint of pink in the center when you slice it.