Blueberry + Rosemary Honey Glazed Grilled Pork Tenderloin

Kristin | 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! 

cal giant pork tenderloin-3.jpg

cal giant pork tenderloin-1.jpg

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!

 

  • 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.

cal giant pork tenderloin-7.jpg

cal giant pork tenderloin-12.jpg

Leave a Comment

Kristin

Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

More posts from Kristin

Never miss
ANYTHING

Subscribe Today!