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Blueberry-Rum Marinated Pork Tenderloin

Blueberry-Rum Marinated Pork Tenderloin

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

Southern Living JULY 2005

  • Yield: Makes 4 to 6 servings
  • Prep time: 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
  • Blueberry Salsa


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.


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Blueberry-Rum Marinated Pork Tenderloin Recipe