Blueberry Rum Marinated Pork Tenderloin
Elevate your dinner table with the elegant and flavor-packed Blueberry Rum Marinated Pork Tenderloin. This recipe combines the bold sweetness of fresh blueberries with the warm depth of dark rum, balanced by tangy balsamic vinegar and a hint of honey for a perfectly crafted marinade. Infused overnight, the tender pork is seared to golden perfection and roasted until juicy and succulent. A drizzle of the reduced marinade adds a final touch of sweet-savory brilliance. Ideal for special occasions or an elevated weeknight meal, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes. Experience a sophisticated blend of flavors in every bite that’s sure to impress family and guests alike!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 1 cup Fresh blueberries
- 0.25 cup Dark rum
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 2 tablespoons Soy sauce
- 3 cloves (minced) Garlic
- 2 teaspoons (chopped) Fresh rosemary
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Water
Instructions
In a blender or food processor, combine the blueberries, dark rum, balsamic vinegar, honey, soy sauce, minced garlic, and fresh rosemary. Blend until smooth to create the marinade.
Place the pork tenderloins in a resealable plastic bag or shallow dish, and pour the marinade over the meat. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
Preheat your oven to 375°F (190°C). Remove the pork tenderloins from the marinade and pat them dry with paper towels. Reserve the marinade for later use.
Heat olive oil in a large oven-safe skillet over medium-high heat. Season the pork tenderloins with salt and black pepper, then sear them on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the oven and allow it to rest for 5-10 minutes before slicing.
While the pork is roasting, pour the reserved marinade into a small saucepan. Add 2 tablespoons of water and bring it to a boil over medium heat. Cook for 5-7 minutes, stirring often, until the sauce has thickened slightly.
Slice the pork tenderloin into medallions and drizzle the reduced marinade sauce over the top. Serve warm with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6601 mg | 287% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 37.3 g | ||
| Protein | 228.1 g | 456% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 113 mg | 9% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4555 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
