Maine Blueberry Pork Tenderloin
We love our Maine Blueberry Pork Rub! It plays perfectly on sweet vs savory and the coarse texture makes this is a seriously flavorful bite with a smoky, caramelized crust. On the side? Beer braised cabbage with sumac + rosemary roasted potatoes to compliment the rub. The entire meal comes together in less than an hour.
Makes 2 servings
- 1 1/2 lb pork tenderloin
- 1 tablespoon neutral tasting oil such as vegetable or grapeseed oil
- 3 tablespoons SKORDO Maine Blueberry Pork Rub
- 1/2 pound russet potatoes
- 1/2 tablespoon olive oil
- 4 springs rosemary
- 1 tablespoon salt
- 1 head red cabbage
- 1/2 cup beer
- 1 teaspoon sumac
- Unwrap your tenderloin and bring to room temperature on paper towels.
- Preheat oven to 425 degrees F.
- Slice potatoes, toss in olive oil, chopped rosemary, and 2 teaspoons salt. Transfer to baking tray and roast for 25 minutes until crispy and golden.
- Heat a large skillet over medium-high heat.
- Coat tenderloin in neutral oil and then with Maine Blueberry Pork Rub. Press rub firmly into pork to adhere, and cover evenly on all sides.
- Add remaining neutral oil to skillet, and add tenderloin once smoking. Flip after 2 minutes. To get an even color, continue flipping until all sides have been seared.
- Transfer skillet of pork to oven and cook for 15 minutes or internal temperature reaches 140. Remove pork and set to rest.
- Return skillet to stove top over medium heat. Thinly slice purple cabbage and add to skillet. Deglaze with beer, season with sumac + salt, and let cook until just about tender.
- Slice pork, and serve alongside potatoes + cabbage. I finished with a sprinkle of chopped rosemary + Cyprus flaked salt. Enjoy!
I can only imagine how much better it can get from here, if you use a smoker or a grill I'd love to see your version on SKORDO Cooks!
Team SKORDO said:
SO happy to hear the smoker worked out! We can only imagine how incredibly it tasted- I’m sure you had a beautiful crust from the grill. Next time you can share photos of your success on SKORDO Cooks for all to see!
Team SKORDO said:
We’re so glad to hear the air fryer was a success! It’s not a gadget I have in my kitchen so we really appreciate that cooking time feedback. We love you too!
Kristin Landry said:
Tried the Maine Blueberry Pork Rub for the first time. Did not brown the tenderloin. I rubbed it with olive oil and the blueberry rub. Put it in my air fryer at 350 degrees for 20-25 min. It was one of the best meals I have ever made! So Delicious!
I love Skordo. I love their site and the menus. I only wish I could go to Portland more often!
Lance Leach said:
Smoked for 2 hours using apple wood. Finished off on the grill.
Kathleen Nachtman said:
Erin, hello! This looks great! Kait gave me this rub for Christmas and I’m thinking about using it on our pulled pork for our Eagles Super Bowl party. I just opened the jar and tasted it, it is amazing and so delicious. The tiny blueberries make it so unique.
Any thoughts? Or should I save it for a special pork tenderloin?
Hello to all!