2 lb. pork tenderloin
2 tsp. chili powder
4 cloves garlic, minced
4 cups fresh blueberries
1/3 cup molasses
1/3 cup cider vinegar
2 jalapenos, seeded and minced
1/4 cup tomato paste
2 tsp. Worcestershire sauce
1 recipe Blueberry Corn Salad


1. Trim fat from pork; cut into 1-inch cubes. In a large bowl combine chili powder, garlic, 1/2 tsp. kosher salt, and 1/2 tsp black pepper. Add pork and toss to coat. Thread pork on sixteen 8-inch skewers. Cover and chill.

2. For sauce, in medium saucepan combine blueberries, molasses, vinegar, jalapenos, tomato paste, Worcestershire sauce, and 1/4 tsp kosher salt. Bring to boiling; reduce heat. Simmer, uncovered, for 25-30 minutes or until thick, stirring occasionally. Remove from heat; cool. Set aside 1 cup.

3. Grill pork skewers on rack of a covered grill directly over
medium coals for 6 to 8 minutes or until meat is still slightly pink in the center, turning once and brushing pork with reserved sauce halfway throuth grilling. Serve with remaining blueberry sauce and Blueberry Corn Salad. Makes 8 servings.

Each serving: 219 ca, 3 g fat,
74 mg chol, 307 mg sodium,
24 g carb, 2 g fiber,  25 g pro

Recipe by Better Homes & Gardens