Blueberry-Gin Pork Tenderloin

This simple pork tenderloin gets a beautiful brown sugar–cardamom crust as it roasts and a sweet and tangy finish from the savory blueberry sauce. Serve it for weeknight dinner, and keep it in mind to wow guests on special occasions.

What is the advantage of roasting a pork tenderloin?

Pork tenderloin is a great option for weeknight cooking: The slim cut is in and out of the oven in less than 30 minutes, and it’s naturally very tender. Pork tenderloin has a mild flavor, which makes it ideal for serving with a range of flavorful sauces.

Will frozen blueberries work in this recipe?

For recipes like this blueberry sauce, you can swap out fresh blueberries for frozen — which is a great option when it isn’t the height of summer blueberry season. Use them straight from frozen, and they will perform well. If you can, use IQF (individually quick frozen) blueberries: They will hold their shape better after thawing.

Notes from the Food & Wine Test Kitchen

You can substitute unflavored gin for the Blueberry-Infused Gin. The blueberry flavor might be slightly less forward, but the overall result will still be delicious. 

If you don’t have white balsamic vinegar, you can use its dark counterpart, but the result will be a bit sweeter.

You can also use this sauce as a spread to serve on sandwiches or alongside cheese and crackers.

Make ahead

The blueberry sauce can be made ahead and stored in an airtight container for up to five days. Reheat over medium-low before serving with the pork.