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. 


  • 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)


  1. Combine blueberries, ketchup, vinegar, brown sugar, molasses, chili powder and black pepper in medium saucepan
  2. Stir in ½ cup water
  3. Bring the mixture to a boil over high heat, stirring constantly
  4. Reduce heat to low and simmer, stirring occasionally until sauce is slightly thickened and chunky
  5. Cool to room temperature then refrigerate until ready to use
  6. In a bowl or glass baking dish, coat the tenderloins with 23 cup of the sauce
  7. Cover and refrigerate 1 to 4 hours
  8. When ready to cook, preheat the oven to 400°F
  9. Place the tenderloins in a roasting pan
  10. Discard any marinade left in the bowl
  11. Roast 15 minutes
  12. Turn the tenderloins and spoon on ¼ cup of the remaining barbecue sauce
  13. Roast 12 to 15 minutes longer to an internal temperature of 160°F
  14. Remove to a platter, cover loosely with aluminum foil and set aside 5 minutes until the temperature rises to 165°F
  15. Slice ½-inch thick and serve with additional barbecue sauce, if desired

Quick notes

Yield: 2-23 cups barbecue sauce, 4 to 6 portions tenderloin

Number of servings (yield): 4