Spicy Blueberry Pork Tenderloin

• 2 cups blueberry preserves
• 1/4 teaspoon chipotle powder
• 1/2 orange, zested and juiced
• 3 tablespoons whole-grain mustard, divided
• Kosher salt and freshly ground black pepper
• 1 pork tenderloin (roughly 1 1/2 pounds)

1. In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard.
2. Season with salt and pepper, to taste.
3. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes.
4. Pour into a serving bowl and set aside.
5. Preheat the broiler.
6. Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper.
7. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source.
8. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes.
9. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
10. Slice the pork and transfer it to a serving platter.
11. Serve with the blueberry sauce.

blueberry preserves, chipotle powder, orange, wholegrain mustard, kosher salt, pork tenderloin

Taken from www.foodnetwork.com/recipes/claire-robinson/spicy-blueberry-pork-tenderloin-recipe.html (may not work)