Blueberry-Rum Marinated Pork Tenderloin

Marinate the tenderloin up to 24 hours in advance to ease the preparation.


Makes 4 to 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Chill: 4 Hours
Grill: 26 Minutes
Stand: 10 Minutes


1 cup fresh blueberries
3/4 cup rum
1/4 cup lemon juice
2 garlic cloves
2 tablespoons brown sugar
1 tablespoon chopped sweet onion
1 tablespoon white vinegar
1 (16-ounce) package pork tenderloins
French bread slices, toasted


Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into large zip-top plastic freezer bag; add pork. Seal and chill at least 4 hours.

Remove pork from marinade, discarding marinade.

Grill pork, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted in thickest portion registers 155°. Remove from grill. Loosely cover pork with foil; let stand 10 minutes or until thermometer registers 160°. Cut pork into slices, and serve over toasted bread. Top with Blueberry Salsa.

Laura Yates, Littleton, Massachusetts,

Southern Living

July 2005
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