Succulent fork-tender pork tenderloin ready in just 15 minutes(!) and glossed with an easy Blueberry BBQ pan sauce that will rock your tastebuds. Perfect for a weeknight dinner or a meal to impress. 
The Sauce
I have a secret.
I’ve shared it before, but I think it’s worth repeating:
Fruity jam + BBQ Sauce = sweet and spicy flavor heaven
TRUST ME on this one, and your world will be rocked. All you need is a good quality jam (here I use Stonewall Kitchen Wild Maine Blueberry Jam) and a yummy, not-too-sweet BBQ sauce such as Stubb’s Original. The result is this flavor-bomb sauce that works beautifully as a glaze over meats, spread on paninis, or as the ULTIMATE pizza sauce (think bacon and caramelized onions and mushrooms and spinach and melty smoked gouda oh my).
Your dinner will look and taste like it came out of a five-star restaurant while still giving you that home-cooked BBQ comfort fix. And it couldn’t get any easier with only TWO INGREDIENTS. 
The Pork
For the pork, we have a common theme here: Unbelievably quick and simple, but with a gourmet-tasting result. Like no-knife-needed, melt-in-your-mouth, juicy and flavorful yet ultra-lean tenderloin PERFECTION is the idea.
Similar to my attitude finishing up the spring semester–The goal is to put in the least amount of effort possible to come out thriving. I’ll let you know how it goes…
Finally, round out the meal with roasted or sautéed veggies and your favorite {healthy cheesy carby} side like lightened-up mak n’ cheese, roasted baby potatoes with melty cheese, or twice-baked potatoes. Then be prepared to be crowned dinner champion.
(pictured: bacon mak n’ cheese and sautéed broccoli with garlic and lemon)
Ingredients
- 8 oz trimmed pork tenderloin
- sea salt
- black pepper
- sprinkle dried oregano
- 1/2 - 1 tsp oil
- 1-2 Tbsp chicken broth
- 1 Tbsp BBQ sauce (such as Stubb's Original)
- 1 Tbsp blueberry jam (such as Stonewall Kitchen Wild Maine Blueberry Jam)
Instructions
- Preheat oven to 400ºF.
- Sprinkle pork lightly with salt, pepper, and dried oregano. Heat 1/2 oil (or more depending on your pan) in a medium, oven-safe skillet over medium heat; swirl pan to coat. *Careful not to over-heat the oil.
- Place pork in pan and cook about 1 minute per side, or just until browned on all sides. Transfer the entire pan to the oven. Roast 6 minutes; quickly remove and turn pork; then return to the oven for about 6 minutes longer. (Cooking times may vary depending on pork thickness and your oven.)
- Remove pork to a cutting board to rest at least 5-10 minutes before slicing.
- Meanwhile, add 1-2 Tbsp broth or water to the hot skillet, stirring to scrape up any browned bits from the pan. Stir in BBQ sauce and blueberry jam. Use low heat to lightly simmer until desired thickness is reached.
- Slice the pork cross-wise (against the grain). If any juices run out, pour the juices back into your skillet and mix with the sauce. Divide pork between plates, and spoon the glaze over top.
- Enjoy!