Blueberry-Salsa Pork Tenderloin

By vlacer

Ingredients

• Utensil:
• 10 ” or 12” Saladmaster Electric Oil Core Skillet (EOC)
• Saladmaster Machine
• Large Bowl
• Yield:
• 6 servings
• Ingredients:
• Marinade:
• 1 cup fresh blueberries 240 mL
• 3/4 cup dark rum 180 mL
• 1/4 cup lemon juice 60 mL
• 2 garlic cloves, minced
• 2 tablespoons brown sugar 30 mL
• 1 tablespoon sweet onion, chopped, use Cone #2 15 mL
• 1 tablespoon white vinegar 15 mL
• 1 1/2 pound pork tenderloin
• Blueberry Salsa:
• 2 cups fresh blueberries, coarsely chopped 480 mL
• 1 cup fresh blueberries, whole 240 mL
• 1/4 cup fresh lemon juice 60 mL
• 3 tablespoons fresh cilantro, chopped 45 mL
• 2 tablespoons green chilies, diced 30 mL
• 1/3 cup diced red bell pepper 80 mL
• 1/4 cup chopped onion, use Cone #2 60 mL
• 1/2 teaspoon kosher salt 2.5 mL

Preparation

Step 1

Marinade:
Place all 7 marinade ingredients in food processor and blend until smooth.
Pour marinade into large zip-lock bag or covered container. Add pork.
Chill for at least 4 hours. Can marinate up to 24 hours in advance.

Salsa:
Stir together all ingredients in large bowl.
Cover and chill until ready to serve.

Cooking:
Preheat EOC to 350°F/177°C.
Remove pork from marinade, save marinade for later.
Place meat into EOC and sear, uncovered, approximately 5 minutes. Meat should be well browned and will loosen from bottom. Turn and brown second side approximately 5 minutes. Turn and brown third side approximately 5 minutes. Turn meat to remaining side, cover, reduce heat to 325°F/163°C, and cook for 10 minutes.
Pour saved marinade over meat, cover, reduce heat to 300°F/149°C and cook approximately 5 minutes or until temperature of the meat is 145°F/63°C.
Remove meat from pan to a cutting board and allow meat to rest 10 minutes before cutting. Cut meat on a diagonal and cover with Blueberry Salsa.