Blueberry Ancho Chili Glazed Pork Tenderloin

Crazy as it sounds, there are some days all I want to do when I get home from work is cook.  Working all day with numbers and spreadsheets, cooking allows me to enjoy creativity that I am not allowed to have as an accountant.   There have been times, while sitting at my desk, I will stop what I am doing and quickly jot down a note of some of the flavors or ideas for my next dish.   This recipe for my Blueberry Ancho Chili Glazed Pork Tenderloin popped in my head the other day at about 2:30 in afternoon.  Obviously, I really needed a break from what I was doing and needed to get a snack…

My succulent Blueberry Ancho Chili Glazed Pork Tenderloin is made with ingredients such as organic fresh picked blueberries, sweet Indonesian soy sauce, Pepsi, ketchup, shallots, rice wine vinegar, ginger, garlic and spicy ancho chili powder.  In order to save time on busy weeknights, you might prepare the sauce a day in advance and then bake the tenderloin the next day.  I did that it and it was a real time saver.  This tenderloin is easy to make and can even be served at your next elegant weekend dinner for family and friends.  Serves 2 – 3.  Enjoy!  – Tessa

Ingredients:

  • 1 pound tenderloin (whole)
  • Blueberry Ancho Chili Sauce (see below)

Make your Blueberry Ancho Chili Sauce and set aside about 3/4 of  a cup.  Use the rest of the Blueberry Ancho Chili Sauce for a later date.  Preheat your oven to 325 degrees and spray a baking dish with non stick spray.  Place your tenderloin in the baking pan and brush with the Blueberry Ancho Chili Sauce.  Bake uncovered for about 45 minutes or until the internal temperature reaches 155 degrees.  Brush every 15 minutes with the sauce.  Remove from oven and let rest for 5 minutes before slicing.  Slice, then drizzle with warm Blueberry Ancho Chili sauce.

Blueberry Ancho Chili Sauce:

  • 2 c. fresh picked blueberries
  • 1 can of Pepsi
  • 1 c.  tomato ketchup
  • 1/4 c. Indonesian soy sauce
  • 1/4 c. seasoned rice vinegar
  • 1/4 c. minced shallots
  • 1/4 c. brown sugar
  • 1/8 c. soy sauce
  • 2 tsp. ancho chili powder
  • 1 tsp. ground ginger
  • 1 tsp minced garlic
  • 1/2 tsp black pepper

In a saucepan on medium low heat add the above ingredients stirring occasionally.  Cook for about 1/2 hour or 45 minutes.  Remove from heat and use on BBQ pork, baked tenderloin, brush it on ribs and chicken.  Makes about 2 1/2 cups.  Refrigerate any leftovers in covered container for about a week.