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Juicy Grilled Pork Tenderloin with Fresh Blueberry Salsa is easy enough for a casual summer weeknight or fancy enough for your next classy dinner party or even the Easter feast! You’ll love how quick and simple this recipe is to make. Even better, we hit the jackpot with this flavorful and perfectly marinated pork tenderloin topped with sweet and tangy blueberry salsa!
If you’ve only ever tried baked pork tenderloin, you’re in for a real treat! Grilling tenderloins produces the juiciest results with incredible taste!
Plus, the fruity salsa and pork marinade are dairy and gluten-free, making it a main dish safe for almost everyone to enjoy!
My husband and I always look forward to the time of year when the weather is not too hot or too cold — that means we’ll be out on the patio a few nights a week, enjoying the fresh air, catching up, and grilling something delicious, whether it’s steak, chicken, or pork!
Key ingredients & substitutions for Grilling Pork Tenderloin
Salsa
- Blueberries | The fruity sweetness of fresh blueberries creates a unique take on typical tomato salsa.
- Lemon juice| Just a squeeze or two of fresh lemon juice will enhance the sweeter notes of this sweet and peppery salsa. Lime juice will also do the trick.
- Peppers | Is it really salsa without peppers? Include diced red bell peppers and two jalapenos, seeded and minced.
- Red onion | Diced red onions bring tangy notes to the salsa, further highlighting other key flavors from the peppers and berries.
- Salt | Top it off with just a dash of kosher salt.
Tenderloin
- Pork tenderloin | Pork tenderloin is a lean pork cut, perfect for marinating and grilling. Although pork loin is a different cut of meat, it is the best substitute for this recipe.
- Garlic | Fresh garlic cloves lend the marinade a subtle bitter and spicy taste. If necessary, replace the fresh cloves with garlic powder.
- Oregano | Finely chopped oregano leaves provide an earthy flavor for the pork marinade. Substitute with dried oregano if desired.
- Olive oil | Olive oil is part of the fluid base for this delicious marinade. Vegetable oil will also do the trick if you’re in a pinch.
- White wine vinegar | The acidic properties of white wine vinegar help tenderize the pork cut and provide a more complex flavor. Use apple cider vinegar for a sweeter take on this classic marinade. Or Use red wine vinegar for a more robust taste.
- Salt and pepper | Finally, sprinkle some kosher salt and freshly ground black pepper into the marinade, and you’re all set!
How to make this Grilled Pork Tenderloin Recipe
Marinated pork tenderloins with tasty blueberry salsa sound like a classy and possibly complicated recipe. However, you’ll be surprised by how easy it is to make! Dive right in and see for yourself!
STEP 1 | Remove the skin
Begin by using the tip of a paring knife to remove the tough silver skin from the pork tenderloins. Slide the blade under the skin to loosen it, then grab the skin and stretch it taut.
Run the knife between the skin and the tenderloin meat to finish removing the skin.
STEP 2 | Mix the marinade
Next, finely chop the fresh garlic cloves and oregano leaves. Then, add them to a bowl with the oil, white wine vinegar, kosher salt, and black pepper.
Whisk to combine all the grilled pork tenderloin marinade ingredients thoroughly.
STEP 3 | Marinate the pork
Pour the marinade into a gallon-size Ziploc bag with the tenderloins. Seal and refrigerate for one to two hours.
STEP 4 | Heat grill
Once the meat is finished marinating and they’re ready to cook, set the grill to medium heat (350 to 450 degrees).
STEP 5 | Grill pork tenderloin
Now, grill the tenderloins over direct heat for 15 to 20 minutes with the lid closed. Remember to turn the pieces every 5 minutes. Continue cooking until the pork is barely pink in the center and the internal temperature reaches 150 degrees.
tips
- Even if you’re limited on time, do not skip this essential marinade! It helps to produce tender and moist pork.
- Like the importance of the marinade, allowing the pork to rest after grilling is vital to the best results. Slicing right into the meat will cause it to lose all the yummy juices before you take your first bite.
- Use an instant-read thermometer to check the temperature of the pork accurately.
STEP 6 | Rest, slice, and top with delicious salsa!
Remove the tenderloin from the heat and let it rest for about 5 minutes before slicing. Finally, ladle the fresh blueberry salsa over the top, serve, and enjoy!
Although this may be one of my favorite pork tenderloin recipes, I have a couple more for you to check out. For something extra sweet and savory, try Maple Dijon Oven-Roasted Pork Tenderloin or Chili-Orange Glazed Pork Tenderloin for citrus heat!
How to Make Blueberry Salsa
STEP 1 | Prep the berries
First, unpackage, rinse the blueberries under cool water, and drain them well.
STEP 2 | Chop the blueberries
Set aside one cup of blueberries and coarsely chop the other two cups of berries. Then, add them to a bowl with the remaining cup of whole blueberries.
STEP 3 | Combine all ingredients, stir, and store
Next, add the freshly squeezed lemon juice, minced jalapenos, diced red bell pepper, and chopped red onion to the bowl. Season the salsa with a pinch of salt and stir the ingredients gently.
All that’s left to do is cover the fresh salsa and refrigerate it until you’re ready to serve it after you grill the pork.
Try the blueberry salsa on chicken or fish, or serve any leftovers with tortilla or pita chips. If you like the blueberry salsa from today’s recipe, try these Grilled Pork Chops with Peach Salsa– YUM!
Frequently asked questions
Try not to overcook the pork tenderloin. It will quickly become dry. Grill the pork just until the internal temperature reaches 150 degrees. So, remember to check the temperature continuously so you remove the tenderloin from the heat as soon as it is finished. The tasty marinade will also help keep the meat nice and juicy.
Yes! This is an excellent recipe to make ahead of time. Assemble the blueberry salsa as directed and store it in an airtight container in the refrigerator. It’s best to serve the salsa the same day you make it. However, it should keep for about two or three days.
When you’re stuck with pork tenderloin leftovers, the last thing you want to do is trash them. Instead, save this delicious dish in an airtight container in the refrigerator for up to three days. When you’re ready to serve the remaining food, warm it back up in the microwave or a 350-degree oven for a couple of minutes.
You can even freeze pork tenderloin! Just place the completely cooled recipe in a freezer-safe container and store it for three months. Let it thaw in the refrigerator overnight before serving again.
Pork tenderloin is a lean meat that can quickly dry on the grill, stovetop, or oven. The best way to avoid dry and tough tenderloin is to use a thermometer to check the meat continuously.
If you had tough results, it’s possible you overcooked the pork. It may help to remove the pork from the heat when the internal temperature reaches 140 to 145 degrees F. Then, as it rests, it should read 150 degrees before making it ready for serving.
Serving suggestions
Enjoy your perfectly grilled pork tenderloin with blueberry salsa with an ice-cold glass of Refreshing Blueberry Tea! What could be a better combination? SIp on this tasty tea while sitting outside, enjoying the company of your friends and family while grilling.
And top off the evening with a blueberry dessert, like No Bake Blueberry Cheesecake, Blueberry White Chocolate Cookie Bars, or easy and delicious No Churn Blueberry Ice Cream.
Behind the recipe: Blueberry Salsa
Did you know salsa has existed since the Aztecs, Mayans, and Incas? It’s true! Tomatoes, chilis, onions, and other ingredients have been combined for many, many years.
As a result of its long history, there are countless variations of salsa, from tongue-torching salsa with ghost peppers to sweet mango salsa, or, in this case, blueberry salsa!
Of course, the most common salsa is made with juicy red tomatoes. Its primary role is for dipping and dunking tortilla chips. But you can also find the recipe used in burritos, tacos, grain bowls, and even on top of grilled chicken.
Blueberry salsa is a delicious and unique take on classic salsa. Swap the tomatoes with fresh blueberries, and add citrus juice and red bell peppers. The flavors are irresistible!
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Grilled Pork Tenderloin with Blueberry Salsa
Ingredients
Salsa
- 3 cups fresh blueberries
- 1/4 cup fresh lemon juice
- 2 jalapenos seeded and minced
- 1/2 cup red bell pepper diced
- 1/3 cup red onion diced
- dash kosher salt
Tenderloin
- 2 pounds pork tenderloin
- 3 cloves garlic
- 2 tablespoons fresh oregano leaves
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Salsa
- Rinse the blueberries under cool water and drain well.
- Coarsely chop 2 cups of the berries, then add them to a bowl with the remaining cup of blueberries.
- Next, add the lemon juice, jalapenos, red bell pepper, and red onion to the bowl. Season the salsa with a pinch of salt and stir gently. Cover, and refrigerate until ready to serve.
Tenderloin
- Use the tip of a paring knife to remove the tough silver skin from the tenderloins. Slide the blade under the skin to loosen it, then grab the skin and stretch it taut. Run the knife between the skin and the tenderloin meat to finish removing the skin.
- Next, finely chop the garlic and the oregano leaves. Then, add them to a bowl along with the oil, white wine vinegar, salt, and pepper. Whisk to combine.
- Pour the marinade into a gallon-size zip lock bag with the tenderloins. Seal and refrigerate for 1 to 2 hours.
- When ready to cook, heat the grill to medium heat (350-450 degrees).
- Grill the tenderloins over direct heat for 15 to 20 minutes with the lid closed, turning every 5 minutes. Cook until the pork is barely pink in the center and the internal temperature reaches 150 degrees.
- Remove the tenderloin from the grill and let rest for 5 minutes before slicing. Ladle blueberry salsa over top and serve.
Notes
- Even if you’re limited on time, do not skip this essential marinade! It helps to produce tender and moist pork.
- Like the importance of the marinade, allowing the pork to rest after grilling is vital to the best results. Slicing right into the meat will cause it to lose all the yummy juices before you take your first bite.
- Use an instant-read thermometer to check the temperature of the pork accurately.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
The pork tenderloin with blueberry salsa was OUTSTANDING! Really enjoyed it. Had it with grilled corn on the cob and a strawberry-spinach salad with almonds. Amazing combination of flavors.
Thank you for trying my recipe, Dave! Glad you enjoyed it!