Ingredients:
1 cup fresh blueberries
3/4 cup rum
1/4 cup lemon juice
2 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon chopped sweet onions
1 tablespoon white vinegar
1 (16 ounce) packages pork tenderloins
French bread, slices toasted
3 cups fresh blueberries, divided
1/4 cup fresh lemon juice
3 tablespoons chopped fresh cilantro
2 jalapeno peppers, seeded and minced
1/3 cup diced red bell peppers
1/4 cup chopped onions
1/2 teaspoon kosher salt
Directions:
To make the salsa: coarsely chop 2 cups blueberries.
Stir together chopped blueberries, remaining 1 cup blueberries and the remaining ingredients.
Cover and chill until ready to serve.
To make the tenderloin: Process the first 7 ingredients in a blender or food processor until smooth.
Pour mixture into a large zip-lock heavy-duty plastic bag; add in pork.
Seal and chill at least 4 hours.
Remove pork from the marinade and discard marinade.
Grill pork, covered with grill lid,o ver medium heat (300-350F) 11-13 minutes on each side or until meat thermometer reads 155?.
Remove from grill; loosely cover pork with foil.
Let stand 10 minutes or until thermometer reads 160?.
Cut pork into slices and serve over toasted bread.
Top with Blueberry Salsa.
Servings: 4
Time preparation: 25 min.
Time total: 61 min.