Blend all ingredients except the pork in a blender until smooth.
Pour into a large freezer bag, add the pork, mix well and place in the fridge for 2 hours to marinate.
Remove the pork and reserve the marinade.
Rub the pork with a little olive oil, then salt and pepper.
Grill pork until the juices run clear and it's just still slightly pink. About 15-20 mins.
While the pork is grilling, add the marinade to a sauce pan and bring to a boil. Cook until reduced about 50-60%. May add 1 tbsp cornstarch dissolved in 2 tbsp cold water to thicken if necessary.
Remove the pork from the grill, tent under foil and let rest for 5 mins or so.
To serve, slice the pork across the grain and plate on top of a large dollop of the blueberry orange sauce.
The sauce is rather tart, which I like. If you prefer sweeter, add a tablespoon of liquid honey or maple syrup to the marinade.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 171.3mg||5 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.8g|
|Protein 0.8g||1 %|
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Calories per serving: 84
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