Pork Tenderloin with Blueberry Sauce

Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Pork Tenderloin with Blueberry Sauce

Servings 4

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 269

carbohydrate 16g

protein 32g

fat 9g


  • 11/4 pound(s) pork tenderloin
  • 2 teaspoon(s) Mrs. Dash Chicken Grilling Blend seasoning
  • 1/2 teaspoon(s) sea salt (optional)
  • 1/2 teaspoon(s) black pepper freshly ground
  • 3/4 pound(s) green beans, fresh trimmed
  • 1 tablespoon(s) olive oil divided
  • 1 small onion(s) finely diced
  • 11/2 cup(s) blueberries, frozen thawed
  • 1/4 cup(s) apple cider vinegar
  • 1 teaspoon(s) honey, raw
  • 1/2 teaspoon(s) thyme, dried


  1. Heat oven to 400 F.
  2. Rub pork with Mrs. Dash seasoning and 1/4 teaspoon each sea salt (optional) and black pepper. Place in a roasting pan and roast for 25 minutes (or until internal temperature reaches 155 F).
  3. When about 10 minutes of cooking time remains, remove pan from oven and spread green beans around pork. Working quickly, drizzle green beans with 1/2 tablespoon olive oil. Stir and return pan to oven.
  4. Heat remaining 1/2 tablespoon olive oil in a small saucepan over medium-high heat.
  5. Add onion, and cook for about 5 minutes. Add blueberries, vinegar, honey, thyme, remaining sea salt (optional) and black pepper.
  6. Continue to cook for an additional 5 minutes, or until thickened.
  7. Serve pork alongside green beans with sauce drizzled on top.

Photo courtesy: Cassie Howard
This recipe inspired in part or in whole from here


  1. So this recipe is stolen from Family Circle magazine, right? Why didn’t you attribute it to them? It’s delicious, except for the bitter aftertaste of plagiarism.

    1. Emily, thank you for pointing out a source for this recipe. At Paleo Plan, we get submissions from lots of people around the world, and each recipe isn’t always given attribution. However, US Copyright law *does not* cover recipes, therefor, there is no legal foul play here. We have updated the recipe to give attribution to the link you’ve shared, but as you can see, even recipe.com lists recipes from other sources not their own.

      However, we have no intention of taking credit for other people’s work, and will always try and state the source of the original if we can. We’ve updated the recipe as such, thank you for your contribution.

  2. Thanks for adding the link! Legal or not, I think it’s important to recognize intellectual property. Thanks for the great recipes.

  3. If it’s not legally protected, it’s not intellectual property.
    Recipes like this are in the public domain so there’s nothing to recognize. That’s why Coke and KFC keep their recipes secret – once they’re out there, they belong to everyone.

  4. I just got done eating this. its sooooo good. My wife doesn’t normally eat all the meat on her plate and i get to eat the left overs (happily i might add) but not this time! great job i will be making this one more often!

  5. Are you supposed to strain the “sauce” from the blueberries and onions, like the picture implies, or do you serve it all together, almost like a compote?

  6. Made this tonight and the whole family loved it! I was a bit nervous about the sauce because it smelled so much like vinagear at first- but it turned out awesome. I did not strain the sauce and it was perfect with the onions and blueberry parts. I wonder what else I could serve this sauce with!

  7. Love the site, love the recipes, love the shopping lists. It never ceases to amaze me though that someone always has to go out of their way to try and find something to fault. I think you guys are doing a GREAT job, and I just wish people would smile a little more and not be so condescending….its only food for crying out loud. Keep up the awesome work Paleo Plan!

  8. My husband and I are brand new to Paleo & stumbled upon your website by searching pork recipes. This was delicious! I do not like onions but tried it anyway & it was great. I also did not use thyme simply bc I did not have any. We had to cook the pork longer than 25 minutes. We will make this again!

  9. I just made this and it was delicious. I actually skipped the Mrs. Dash rub and made up my own rub of equal parts (1 tsp each) of Oregano, thyme, coriander, cumin, and garlic powder with a dash of coarse black pepper and sea salt. Came out great and the rest of my family is now looking at paleo in a new light.

  10. This turned out well, but I think I will use something else besides the vinegar next time, it made it taste bitter.

    To answer someone else’s question, I left the berries in but ended up mashing them to make it more of a sauce. It definitely didn’t look like the photo.

  11. This was great! I just left the blueberries whole, thought it tasted great! There was no bitterness at all. I had lots of extra sauce, though.

  12. I took the picture above…I only strained the blueberries out because my husband has issues with texture and this was the only way I could get him to eat the dish. If I was making this for myself I would not have bothered.

  13. Very yummy! Next time I make it I am going to use a little less vinegar and less blueberries. There was a lot of left over sauce, and the vinegar taste was a little too strong for my kids.

  14. Wow, this recipe is great! I agree with others that there’s more sauce than is probably needed. I did use my immersion blender to smooth out the sauce a little because I don’t love whole fruit with meat. Everything tasted so great! I can’t wait to make this for my soon to be husband!

  15. You can delete my previous comment. That person just rubbed me the wrong way with their comments.
    On subject…
    The meal is delicious and I love your plans. Thank you for helping be a healthier human being. Tammi

  16. We’re brand spankin’ new to Paleo. I made this last night for my family and we loved it! Even my 2 year old daughter! It did make a lot of sauce (I’m not complaining at all!), but I kept it chunky, and there was a nice amount of sauce with every bite of pork. I will definitely be making this again. Perhaps with chicken too!

  17. Hi there! Would you mind if I share your blog with
    my zynga group? There’s a lot of folks that I think would really appreciate your content. Please let me know. Thanks

  18. Loved this recipe! I did have to cook it about 15 minutes longer but it was marvelous! Even my 12 year old who is beyond picky loved it. I added a little more honey because the vinegar was a little too strong but turned out well. This will be a new family favorite.

  19. I’m new here and continue to see posts complaining about who gets credit for what recipie. I’m older so it may be that I have more perspective here. Most recipies have been around and around for decades. My grandmother used to make this one almost to a “T” but would not consider it “intellectual property” and frankly, cooking is not that intellectual. We we really need to pretend noone on the planet has put blueberry sauce on pork before!

  20. Question: When using the roasting pan did you also use a roasting rack or just everything in the bottom of the pan? Sorry if it’s a stupid question I just want to be sure before I try this recipe for New Years dinner. Thanks!

  21. I keep reading that green beans are not paleo. I love them them and hope I can really put them back on the the list. Can you clarify?

  22. I made this tonight and it was a huge hit. I heeded the comments and only put in 1/8 cup of vinegar in the sauce, which was just enough to make the sauce feel bright on the tongue. I omitted the honey as I’m on a Whole 30 and I didn’t miss it. My husband raved about how tender the pork was. I did end up roasting the pork for about 35 minutes, but I’m certain that will vary by tenderloin size. This was delicious; can’t wait for leftovers tomorrow!

  23. Delicious! Didn’t roast though, just made with pork steaks in the fry pan – great for when your short on time. Next time will make the roast :)

  24. I am new to cooking with crazy gadgets. The only time I have used a roasting pan was to warm up a ham for the holiday’s. So I would like to ask if you have to put water in the bottom of the pan? Also do you use the lid? What about the rack inside? :)

  25. After I cooked the sauce I blended it and it made it smooth. Tasted pretty good. I followed the comments and did 1/8 cup of vinegar. Tip: go easy on the thyme. It seemed over powering to me.

  26. Love this recipe! I have been enjoying your meal plans so much. It’s made my life with Paleo so much easier and so enjoyable. It is too bad some people have to find a reason for a negative post…to each his own though. I think you are doing such a wonderful job. THANKS!

  27. I’m keen to try this recipe out, but live in uk so can’t get the chicken grilling seasoning….. Can anyone tell me what’s in it, I might be able to find a substitute. Thanks

    1. Nicole – Hmmm – Yes, I suppose they could, but the green beans would have to go into the crockpot much later than the pork so they don’t get too mushy.

  28. I love blueberries but did not love the sauce, not sure if I did something wrong but it tasted real vinegary to me. The rest of the meal was awesome. Would make it again for sure.

  29. I followed this as per the recipe. The pork was perfect and the sauce was divine. Next time I’ll throw the beans in a few minutes earlier as they were still a little hard for our liking.

  30. I guess manners and courtesy are dead. So many times we could approach a concern better, such as ESullin’s concern of plagiarism. Why not just call it to their attention instead of pointing the finger and crying foul? Paleo Plan responded with professionalism and maturity. People are obviously willing to say things in a curt and rude manner on the internet that they may not in person. Think twice folks.

  31. Instead of using the chicken seasoning, I used a marinating mixture of olive oil, chopped fennel seeds, garlic, and salt. I then placed rosemary sprigs around the pork during cooking for aromatics. The result was a phenomenal tasting piece of pork!

    The blueberry sauce tasted way too much like vinegar. Next time I’ll reduce the vinegar by half. The sweet onions in the blueberry mixture added a sweet but savory note that was delicious and complemented the blueberries in an interesting way.

  32. Taken from the meal plan you send me, absolutely fabulous ! I always serve pork with Apple, but the blueberry sauce was lovely.

  33. The blueberry sauce was not appealing. The onion to blueberry ratio was off, so perhaps putting a quantity of onion in the recipe might be better. One person’s version of a small onion might be different than another person’s.

Leave a Reply