Smoked Pork Tenderloin with Blueberry Glaze

By Dianne_H

Ingredients

• FOR MARINADE:
• 2 whole pork tenderloins
• 2 large handfuls hardwood chips suitable for barbecue smoking soaked overnight in water, then wrapped in triple thick heavy foil with holes punched in to let smoke escape
• 1/4 cup soya sauce
• 1/4 cup brown sugar
• 1/4 cup cola pop
• 1 tbsp minced onion
• 3 tbsp olive oil
• 1 tsp pepper
• 1 tsp minced garlic
• FOR GLAZE:
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 3 shallots, diced
• 1/2 cup balsamic vinegar
• 1 1/2 cups fresh or frozen blueberries
• 1 cup maple cyrup
• 2 sprigs fresh thyme, leaves only
• 1/2 tsp chili flakes
• 1 tsp pepper
• salt to taste

Preparation

Step 1

Make the glaze a day or two ahead by heating 2 tablespoons oil in a medium saucepan. Saute 3 colves minced garlic and shallots 2 or 3 minutes until tender. Deglaze with balsamic vinegar and reduce liquid volume by half. Add blueberries and cook 3 minutes, stirring and slightly mashing the berries to extract juice. Add maple syrup, thyme, chili flakes, pepper and salt. Bring to boil and reduce heat to medium; simmer 10 to 15 minutes. When done, set aside to cool, spoon into clean Mason jar, cover and refrigerate until needed. keeps at least 1 week.

For the tenderloin, in a large plastic bowl, combine marinade ingredients and mix well. Place tenderloins inside a resealable plastic freezer bag and pour in marinade; toss well to coat and refrigerate 4 to 12 hours, flipping occasionally.

Remove meat from fridge 1 hour before cooking, to bring to room temperature. Place foil pouch of wood chips directly on one burner of gas grill and preheat grill (using wood chip side only) fo indirect heating to 250F with lid closed. When grill reaches temperature and chips are smoking, remove meat from bag, discard marinade, and place tenderloins on the non-heated side of the grill. Close lid and cook 1 hour and 15 minutes, turning once.

Remove blueberry glaze from fridge and warm slightly to room temperature in microwave. Brush tenderloins with glaze, then cook another 10 to 15 minutes. When done, remove from grill and tent with foil to rest 10 minutes before slicing into medallions. Serve immediately with glaze spooned on top.