Cal Giant | June 20, 2017
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!
Ingredients:
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
Instructions:
**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!
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