Wild Blueberry-Chipotle Glazed Pork Tenderloin

Serves 4

Here’s a surprising and flavorful way to prepare pork tenderloin, one of the leanest and most economical cuts of pork. With just 6 ingredients — pork, wild blueberry preserve, chipotle peppers in adobe sauce, red wine vinegar, paprika and Herb de Provence — you have an extremely elegant dish that is easy and fast to prepare, which is perfect entertaining. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

I do recommend investing in a probe thermometer to ensure perfect doneness which is to have a hint of pink in the center. And about the word “pink”: You should take your pork off the heat while it’s still a little pink on the inside. An internal temperature of 150 degrees will give you succulent meat that lives up to its name, a tender loin that is flavorful, too.

Pork tenderloins usually come 2 in a pack and we purchased ours from Costco which is a double pack and it was under $10 for 4 tenderloins. Now that’s what I call budget friendly.

For my 🇿🇦 family and friends the pork tenderloins there are only packed 1 per pack but its still very budget friendly. We were able to find the chipotle peppers in adobe sauce at Azteca Mexican food products. Contact us on 011 312 1795 or info@azteca.co.za They ship nation wide as well as to neighboring countries.

  • 2 pork tenderloins, left at room temperature for 20 minutes prior to grilling.
  • ½ cup (125 ml) of wild blueberry preserve (Bonnemaman brand) (🇿🇦 Chaloner ‘s blueberry, raspberry & lavender jam)
  • 1½ -2 chipotle peppers in adobe sauce, finely chopped + 1 teaspoon (5 ml) of the sauce
  • 1½ teaspoons (7.5 ml) rosé balsamic vinegar or white balsamic or red wine vinegar
  • 2 tablespoons of Herb de Provence
  • 2 teaspoons paprika
  • Kosher salt


  1. Place the wild blueberry preserve, chipotle peppers, chipotle pepper sauce and vinegar in a blender and pulse until smooth. Pour the glaze into small heat proof dish.
  2. Heat your grill to high.
  3. Combine the Herb de Provence, paprika and salt in small bowl. Brush the pork with grape seed oil or canola oil and season with the spice blend. Brush the grill with oil and grill the pork until golden brown and slightly charred on all sides and an instant-read thermometer inserted into the center registers 150 degrees F (65 C) 12 -15 minutes. During the last 5 minutes of grilling brush the pork with the wild blueberry-chipotle glaze.
  4. Remove from the grill and brush with additional glaze and reserve any remaining glaze to serve on the side.Tent loosely with foil and let it rest for 3 – 4 minutes before slicing into ½-inch thick slices.

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