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Spicy Blueberry Pork Tenderloin and Old Vine Zinfandel

Spicy Blueberry Pork Tenderloin on plate

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2 cups blueberry preserves

¼ tsp. chipotle powder or chili powder (see note)

½ orange, zested and juiced

3 Tbsp. whole-grain mustard or Dijon mustard

Kosher salt and freshly ground pepper

1 pork tenderloin (about 1 ½ pounds)

Note: You can adjust the heat in the dish by increasing or decreasing the chili powder.  Chipotle powder is about 4 times hotter than chili powder.


In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice, and 2 tablespoons of mustard.  Season with salt and pepper to taste.  Reduce the heat and simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes.  Pour into a serving bowl and set aside.

Preheat the broiler.

Rub the tenderloin with the remaining 1 tablespoon of mustard and season all sides with salt and pepper.  Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source.  Turn the meat every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees, about 15 to 20 minutes.  Set aside on a cutting board and allow to rest for about 5 minutes, tented with foil.

Slice the pork place it on a serving platter and serve with the blueberry sauce.

Pairs well with Iron Hub Old Vine Zinfandel.

Serves 4