"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, April 29, 2012

Spicy Blueberry Barbecue Sauce

2 cups fresh or frozen blueberries
¾ cup ketchup
½ cup cider vinegar
½ cup packed light brown sugar
1 tablespoon light molasses
1 teaspoon chili powder
1 teaspoon ground black pepper
2 pork tenderloins (1-½ – 2 pounds)

Combine blueberries, ketchup, vinegar, brown sugar, molasses, chili powder and black pepper in medium saucepan
Stir in ½ cup water
Bring the mixture to a boil over high heat, stirring constantly
Reduce heat to low and simmer, stirring occasionally until sauce is slightly thickened and chunky
Cool to room temperature then refrigerate until ready to use
In a bowl or glass baking dish, coat the tenderloins with 2⁄3 cup of the sauce
Cover and refrigerate 1 to 4 hours
When ready to cook, preheat the oven to 400°F
Place the tenderloins in a roasting pan
Discard any marinade left in the bowl
Roast 15 minutes
Turn the tenderloins and spoon on ¼ cup of the remaining barbecue sauce
Roast 12 to 15 minutes longer to an internal temperature of 160°F
Remove to a platter, cover loosely with aluminum foil and set aside 5 minutes until the temperature rises to 165°F
Slice ½-inch thick and serve with additional barbecue sauce, if desired

Quick notes

Yield: 2-2⁄3 cups barbecue sauce, 4 to 6 portions tenderloin

Number of servings (yield): 4