Kick supper up a notch with this tangy, peppery blueberry BBQ! In our recipe, we use it to marinade pork tenderloin with a savory blueberry BBQ reduction. Also try it as a marinade on chicken or as a topping to BBQ tacos or brisket.
2 cups fresh or frozen Jubilee Blues blueberries
¾ cup ketchup (substitute 1/4 cup Sriracha for an extra kick)
½ cup apple cider vinegar
½ cup light brown sugar
1 tablespoon molasses
1 teaspoon chili powder
1 teaspoon ground black pepper
2 pork tenderloins (1-½ - 2 pounds each)
In a bowl, mix blueberries, ketchup, vinegar, brown sugar, molasses, chili powder, black pepper. Stir until well combined. Pour mixture onto a hot skillet set to high and bring to a boil. Turn down to low temperature to simmer for 10 minutes or until mixture thickens and blueberries break down. Set to the side to cool to room temperature. Once cooled, pour 3/4 of sauce onto pork tenderloins and refrigerate for 2-4 hours.
Preheat oven to 400 degrees. Place tenderloins onto a roasting rack and bake for 20 minutes. Turn tenderloin and pour remaining 1/4 of sauce onto tenderloin. Bake for another 15-20 minutes or until internal temperature is at least 160 degrees.
Remove roast from the oven and wrap with aluminum foil for 5-10 minutes until internal temperature is 165 degrees. Reduce sauce in skillet with 1 tablespoon of butter and pour over tenderloin. Enjoy!!