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Blueberry + Rosemary Honey Glazed Grilled Pork Tenderloin

cal giant pork tenderloin-7-028865-edited.jpg


For the pork

  • 1 lb pork tenderloin
  • 2 sprigs rosemary, remove stem and finely chop
  • 1 T extra virgin olive oil
  • 1 tsp kosher salt
  • 20 turns fresh cracked pepper
  • Zest of 1 lemon

For the glaze

  • 1 cup California Giant blueberries
  • 1 sprig rosemary
  • 1/4 cup honey


  1. **It is important to rest your pork at room temperature for at least 20-30 minutes so that it cooks evenly.  TRUST ME, the outside will be overcooked before the inside is cooked at all!
  2. Preheat the grill on medium - high
  3. Remove the pork tenderloin from the refrigerator and set on a plate
  4. In a small bowl, mix together the olive oil, chopped rosemary, salt, pepper, and lemon zest
  5. Using your hands, rub the pork tenderloin on all sides with the marinade
  6. Let marinate at room temperature for 30 minutes
  7. While the pork is marinating, combine all of the ingredients for the glaze in a small sauce pot
  8. Bring the glaze to a low simmer and simmer for 2 minutes, constantly stirring
  9. Remove from heat and set aside
  10. Once the pork has marinated, grill all four sides of the pork for 3 minutes each side
  11. Using a pastry brush, brush the glaze over top of the pork loin and close the grill lid and allow to cook for another 7-9 minutes (the meat should feel a little firm, but not firm throughout)
  12. Remove the pork loin, brush again with the glaze, and allow to rest for 5 minutes before slicing
  13. The pork should be just barely a hint of pink in the center when you slice it.
prep time
total time
CALORIESper serving
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cal giant pork tenderloin-3-106466-edited.jpg
45 minutes
1 hour
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms