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.