Tenderloin Blueberry Barbecue Wheat English Muffins
A delicious and fruity new take on muffins!
Serves: 24
Cook Time: 60 Minutes
Ingredients
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3 pounds Smithfield Pork Tenderloin
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12 wheat English muffins
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1/2 pound butter
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2 tablespoon chopped garlic
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18 ounces of your favorite barbecue sauce
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1/2 pint fresh blueberries
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1 quart water
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1/2 cup chopped parsley
Steps
Coat the pork tenderloins with four ounces of your favorite barbecue sauce and either grill it or roast in your oven until it is cooked to your liking. Melt the butter and add chopped garlic, then brush the wheat English muffin halves with the butter mix. Now toast the English muffin halves in the oven using your broiler until golden brown. Bring your water to a boil, then add in the fresh blueberries for sixty seconds. Remove from the water and place the berries in a blender with your favorite barbecue sauce and puree until it is smooth. Now heat your blueberry sauce on the stove at a simmer. Slice your cooked Smithfield pork tenderloin very thin and add it to your blueberry barbecue sauce and let it simmer for about ten minutes on medium heat. Remove your toasted wheat English muffins from the oven and scoop about two and a half ounces on top of each muffin. Sprinkle with chopped parsley for garnish.
Serving Suggestions
If you prefer, substitute peaches,raspberries or mango for the blueberries. Also try this on other types of bread, like Texas toast or Pita bread.
Chef Kevin M. Palm, Cooking Because I Love It
