Washington Blueberry Glazed Pork Tenderloin

Introduction

Fire up your Arteflame grill and dive into a sweet-savory fusion with this Washington Blueberry Glazed Pork Tenderloin recipe. The rich, fruity glaze made from locally-grown Washington blueberries pairs perfectly with the tender pork, creating a show-stopping dish with deep caramelization and juicy flavor, thanks to a perfect reverse sear. The Arteflame grill makes grilling effortless, giving each cut a steakhouse-quality sear on the center grate while finishing gently on the flat steel cooktop for juicy, flavorful results every time.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• Salt and pepper to taste
• 2 tbsp butter (for grilling)
• 1 1/2 cups fresh Washington blueberries
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tsp cornstarch (optional for thickening)

Instructions

Step 1: Get the Arteflame Grill Ready for Grilling

1. Pour a little vegetable oil onto three paper napkins and place them in the center of your Arteflame grill.
2. Stack seasoned firewood over the napkins and light the paper.
3. Let the grill heat up for about 20 minutes until the center grate reaches over 1,000°F and the flat griddle cooktop is hot and ready.

Step 2: Prepare the Blueberry Glaze

1. In a small bowl, mash blueberries lightly with a spoon.
2. Add balsamic vinegar, maple syrup, Dijon mustard, lemon juice and zest, garlic, and grated ginger.
3. Simmer the mixture on the hot part of the flat top griddle, stirring occasionally until thickened, about 10–12 minutes.
4. Optional: Add cornstarch mixed with a little water if you prefer a thicker glaze.

Step 3: Season and Sear the Pork Tenderloin

1. Season pork tenderloins generously with salt and pepper.
2. Add 1 tbsp of butter to the center grill grate for flavor and searing.
3. Sear each tenderloin on the center grill grate for 1–2 minutes per side to lock in juices.

Step 4: Reverse Sear to Finish Cooking

1. Move the seared pork to the flat cooktop, placing it closer to the edge for lower, indirect heat.
2. Baste the pork generously with the blueberry glaze using a brush or spoon.
3. Continue cooking, turning occasionally and glazing, until internal temperature reaches 135°F.
4. Remove from the grill and let rest. The carryover heat will bring it up to 145°F.

Step 5: Final Glaze and Serve

1. Drizzle additional warmed glaze over the rested pork.
2. Slice and serve immediately with a side of seasonal veggies or grilled fruit.

Tips

• Use real wood fire for a deep, smoky flavor.
• Let the meat rest after grilling to retain juices.
• Thinner parts of tenderloin will cook faster—monitor temperature closely.
• Use fresh Washington blueberries for best flavor and texture.
• Keep the glaze warm on the flat top near the center without burning it.

Variations

1. Spicy Chipotle Blueberry Glazed Pork: Add 1 chopped chipotle pepper in adobo sauce to the glaze for a smoky, spicy kick.
2. Herb-Infused Blueberry Glazed Pork: Stir in chopped rosemary and thyme into the glaze for earthy undertones.
3. Whiskey-Glazed Pork Tenderloin: Swap balsamic vinegar for 2 tbsp of Washington bourbon or whiskey for a deeper roasted flavor.
4. Orange-Honey Blueberry Pork: Substitute lemon with orange zest and juice, and maple syrup with honey for a citrusy sweetness.
5. Grilled Plum and Blueberry Glaze: Add chopped ripe Washington plums for a deeper, richer glaze with just a hint of tartness.

Best pairings

• Serve with grilled asparagus or green beans (grilled on the Arteflame flat top)
• Grilled sweet potatoes or fingerling potatoes with butter and rosemary
• A chilled glass of Washington Syrah or Pinot Noir
• Grilled peaches with vanilla ice cream for dessert

Conclusion

This Washington Blueberry Glazed Pork Tenderloin offers the perfect combination of smoky char and fruity sweetness. When cooked on the Arteflame grill with reverse searing, the meat remains juicy, with a crisp exterior that caramelizes the glaze beautifully. It’s a dish you’ll find yourself going back to again and again for both weeknight dinners and weekend gatherings.