Ingredients from Cooking Light
This morning I tasted this marinade and thought hmmmm….. these pork chops might be a little bit scary tonight for dinner. Maybe it was because the rum tasted very strong at the time? At 5:45 in the morning that probably doesn’t taste good anyway. Or maybe it was because my taste buds were still waking up? I thought these pork chops were going to be awful. They weren’t really. What was awful was the blueberry salsa recipe that was supposed to go on top of this. Holy crap was that ever hot!
When I was making the Blueberry Salsa, I tried really REALLY hard not to rub my eye or nose at all. Something accidentally got caught in my nose and for about 30 minutes or so it felt like my nose was on fire. My sinuses however, were very clear at the time. These recipes are a good way to get rid of your blueberries, but I probably won’t be making this again. 🙁 If you decide to make this I just ask you to use some caution please.Print
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
* Blueberry Salsa
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.
Remove pork from marinade, discarding marinade.
Grill pork, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted in thickest portion registers 155°. Remove from grill. Loosely cover pork with foil; let stand 10 minutes or until thermometer registers 160°. Cut pork into slices, and serve over toasted bread. Top with Blueberry Salsa.
Smart Points: 3, Makes 8 servings