Truffled Blueberry Marinated Pork Tenderloin

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Elevate your weeknight pork tenderloin dinner with healthy blueberries. Umami, truffle oil and blueberries create a marinade that is rich is color and flavor.

Cal Giant Recipes Cal Giant Recipes 100% 11 B19 Truffled Blueberry Marinated Pork Tenderloin Screen reader support enabled. Truffled Blueberry Marinated Pork Tenderloin Turn on screen reader support


    For the Pickled Asparagus, Grapefruit and Blueberries:

  • 1 cup rice wine vinegar
  • 1 cup white vinegar
  • ½ teaspoon mustard seeds
  • 1 teaspoon Aleppo pepper
  • ½ cup sugar
  • 5 cloves garlic, sliced thin
  • 8 asparagus spears, sliced thin on bias
  • 1½ cups ice water
  • 1 large grapefruit, cut into segments
  • ½ pint California Giant blueberries
  • peppered goat cheese
  • For the Blueberry Marinated Pork Tenderloin:

  • 1 tablespoon minced garlic
  • ½ cup minced parsley, rough chop
  • 1 tablespoon fresh chives, rough chop
  • ½ cup white truffle oil / grapeseed oil blend
  • 1½ tablespoon rice wine vinegar
  • 1 tablespoon Trader Joe’s Umami Powder
  • ½ pint California Giant Blueberries
  • 2 pork tenderloins, trimmed (usually one package)
  • salt and pepper, to taste
  • For the Charred Sweet Potatoes Spice Blend:

  • 1 tablespoon salt
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon berbere
  • 1 tsp granulated garlic
  • 1 teaspoon black pepper
  • 1 tablespoon grapeseed oil, divided into 3 teaspoons
  • 2 sweet potatoes, medium dice
  • ½ red onion, small dice


  • For the Pickled Asparagus, Grapefruit, & Blueberries:

      • In medium saucepan, bring rice wine vinegar, white vinegar, mustard seeds, Aleppo pepper and sugar to a boil. Remove from heat.
      • Add ice water and remaining ingredients.
      • Transfer to container and move to refrigerator. This can be done up to 24 hours ahead of time.
  • For the Blueberry Marinated Pork Tenderloin:

      • Combine garlic, parsley, chives, truffle oil, rice wine vinegar, mushroom powder, blueberries, salt and pepper to taste in food processor. Pulse until pureed.
      • Season pork tenderloins with salt and pepper.
      • Place tenderloins and blueberry marinade in a freezer bag or other vessel and marinate for up to 24 hours before cooking.
      • When ready to cook, heat grill to medium high and grill pork tenderloin, turning 4 times during process (alternate sides in between) until pork has reached internal temp of 140F. Pork will reach 145F during resting time.
      • Remove from grill and cover with foil. Allow to rest for 7-8 minutes before slicing.
  • For the Charred Sweet Potatoes:

      • Combine all spices thoroughly to create rub.
      • In a mixing bowl, toss sweet potatoes with 1 tsp of oil and season evenly with spice rub.
      • In a large sauté pan, heat remaining oil to medium high heat.
      • Add sweet potatoes and lightly char, reduce heat to medium once potatoes are charred (3-4 minutes)
      • Add onions and season with spice rub. Continue to sauté for 2-3 minutes. You will have spice rub left over – save it for something else!
  • To Assemble:

      • On a plate, scoop 5-6 oz. of sweet potatoes.
      • Serve 5-6 oz. sliced pork tenderloin
      • Using a slotted spoon, generously scoop the pickled asparagus, grapefruit and blueberries on top of the pork.
      • Garnish with peppered goat cheese.
      • Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!