Blueberry-Rum Marinated Pork Tenderloin

• 1 cup fresh blueberries
• 3/4 cup rum
• 1/4 cup lemon juice
• 2 garlic cloves
• 2 tablespoons brown sugar
• 1 tablespoon chopped sweet onion
• 1 tablespoon white vinegar
• 1 (16-ounce) package pork tenderloins
• French bread slices, toasted

1. Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into large zip-top plastic freezer bag; add pork. Seal and chill at least 4 hours.
2. Remove pork from marinade, discarding marinade.
3. Grill pork, covered with grill lid, over medium heat (300u0b0 to 350u0b0) 11 to 13 minutes on each side or until a meat thermometer inserted in thickest portion registers 155u0b0. Remove from grill. Loosely cover pork with foil; let stand 10 minutes or until thermometer registers 160u0b0. Cut pork into slices, and serve over toasted bread. Top with Blueberry Salsa.

fresh blueberries, rum, lemon juice, garlic, brown sugar, sweet onion, white vinegar, pork tenderloins, bread

Taken from www.myrecipes.com/recipe/blueberry-rum-marinated-pork-tenderloin (may not work)