Blueberry Barbecue Sauce
Looking for something different in a barbecue sauce? Whether you’re making ribs, steak, or even grilled veggies, Blueberry Barbecue Sauce adds an intriguing bite of tart sweetness to smoky flavors.
Ingredients
- 2 cups fresh or frozen blueberries
- ¾ cup ketchup
- ½ cup cider vinegar
- ½ cup packed light brown sugar
- 1 tablespoon light molasses
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 2 pork tenderloins (1-½ – 2 pounds)
Instructions
- Combine blueberries, ketchup, vinegar, brown sugar, molasses, chili powder and black pepper in medium saucepan
- Stir in ½ cup water
- Bring the mixture to a boil over high heat, stirring constantly
- Reduce heat to low and simmer, stirring occasionally until sauce is slightly thickened and chunky
- Cool to room temperature then refrigerate until ready to use
- In a bowl or glass baking dish, coat the tenderloins with 2⁄3 cup of the sauce
- Cover and refrigerate 1 to 4 hours
- When ready to cook, preheat the oven to 400°F
- Place the tenderloins in a roasting pan
- Discard any marinade left in the bowl
- Roast 15 minutes
- Turn the tenderloins and spoon on ¼ cup of the remaining barbecue sauce
- Roast 12 to 15 minutes longer to an internal temperature of 160°F
- Remove to a platter, cover loosely with aluminum foil and set aside 5 minutes until the temperature rises to 165°F
- Slice ½-inch thick and serve with additional barbecue sauce, if desired
Yield: 2-2⁄3 cups barbecue sauce, 4 to 6 portions tenderloin
Number of servings (yield): 4
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