Blueberry-Rum Marinated Pork Tenderloin - cooking recipe

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 onion
1 tablespoon white vinegar
1 (16 ounce) package pork tenderloin
French bread, slices toasted
Blueberry Salsa
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 pepper
1/4 cup chopped onion
1/2 teaspoon kosher salt

Preparation

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 (300-350\u00b0) 11-13 minutes on each side or until meat thermometer reads 155\u00b0.
Remove from grill; loosely cover pork with foil.
Let stand 10 minutes or until thermometer reads 160\u00b0.
Cut pork into slices and serve over toasted bread.
Top with Blueberry Salsa.