Ingredients

• 1 piece (about 500-600g) Pork tenderloin
• 1/4 cup Maple syrup
• 2 tablespoons (finely chopped) Fresh balsam fir buds
• 1/2 cup Wild blueberries (fresh or frozen)
• 1 tablespoon Dijon mustard
• 2 cloves (minced) Garlic
• 2 tablespoons Olive oil
• 1 tablespoon Apple cider vinegar
• 1 teaspoon (leaves) Fresh thyme
• 1 teaspoon Salt
• 1/2 teaspoon Freshly ground black pepper

Instructions

1. 1

   Prepare the marinade: In a blender, combine maple syrup, fir buds, blueberries, Dijon mustard, minced garlic, olive oil, apple cider vinegar, fresh thyme, salt, and pepper. Blend until mostly smooth.

2. 2

   Prepare the pork: Trim any silver skin from the pork tenderloin. Place the pork in a shallow dish or a resealable bag.

3. 3

   Marinate: Pour the marinade over the pork, ensuring it's well coated. Refrigerate for at least 2 hours, preferably 4-6 hours, turning occasionally.

4. 4

   Preheat the grill: Preheat your BBQ to medium-high heat (about 400°F / 200°C). Lightly oil the grates.

5. 5

   Grill the pork: Remove the pork from the marinade (discard excess marinade). Sear the pork tenderloin on all sides for 2-3 minutes per side until nicely browned.

6. 6

   Cook to desired doneness: Reduce heat to medium-low, close the lid, and continue grilling, turning occasionally, until the internal temperature reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. This usually takes 15-25 minutes depending on thickness.

7. 7

   Rest and serve: Transfer the grilled pork to a cutting board, tent with foil, and let rest for 5-10 minutes before slicing and serving.