Marinate the tenderloin up to 24 hours in advance to ease the preparation.
Yield:
Makes 4 to 6 servings
Recipe from
Recipe Time
Prep:
10 Minutes
Chill:
4 Hours
Grill:
26 Minutes
Stand:
10 Minutes
Ingredients
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
Preparation
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.
July 2005
