1/2 cup fresh or frozen blueberries
3 tablespoons maple syrup
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves minced
1 1/2 tablespoons dried thyme
3 1/2 pound pork tenderloin, tied with butchers twine if needed
3/4 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
Add blueberries to a blender and process until pureed. Add maple syrup, olive oil, balsamic and blend until combined.
Sprinkle pork tenderloin evenly on all sides with salt and pepper.
Pour the marinade into a gallon sized plastic freezer bag and add in garlic and thyme. Place the pork tenderloin in the bag. Remove as much air as possible from the bag and zip the top. Gently roll the bag on the kitchen counter to make sure that the marinade coats every inch of the tenderloin.
Place the bag in the refrigerator and let it marinade for at least 30 minutes or up to 12 hours.
When ready to cook, remove the bag of tenderloin from the refrigerator and preheat the grill to high heat.
Remove the tenderloin from the bag and place on the grill. Discard bag with marinade.
Cook tenderloin for about 6 minutes, flip and cook for an additional 6 minutes.
Lower heat to medium and cook for 15 minutes, flip and cook an additional 15 minutes, or until tenderloin reaches an internal temperature of 140 degrees F. Remove and let rest for about 10 minutes. Remove twine, if used, and serve!
Recipe Credit: A Healthy Life For Me