Spicy Blueberry Pork Tenderloin





  • 2 cups blueberry preserves
  • 1/4 teaspoon chipotle powder
  • 1/2 orange, zested and juiced 
  • 3 tablespoons whole-grain mustard, divided
  • Kosher salt and freshly ground black pepper
  • 1 pork tenderloin (roughly 1 1/2 pounds)


  1. In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard.
  2. Season with salt and pepper, to taste.
  3. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes.
  4. Pour into a serving bowl and set aside. 
  5. Preheat the broiler. 
  6. Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper.
  7. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source.
  8. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes.
  9. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil. 
  10. Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.