Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan. Sauté shallots, jalapeno and garlic in the bacon grease over medium heat until soft, about 2 minutes. Add blueberries, sugar, vinegar, mustard, garlic, salt, lemon juice and cooked bacon. Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.

Transfer mixture to a blender or food processor; pulse until pureed, or tip the pan on its side and use your immersion blender.  I like my sauce a bit chunky, so if that’s your preference then even a potato masher would work! Return sauce to the pan so you can warm it slightly when the meat comes out of the oven.

For the pork, remove the silver skin, if any and season the meat generously with salt and freshly ground pepper or a rub of your choice.

Grill over medium heat until a meat thermometer inserted in the thickest part of the tenderloin registers 145-150 degrees. Don’t overcook the pork; you want to see some pink! Or, to cook in the oven, preheat to 425^o F. Heat a large oven proof skillet (if you don’t have an oven proof skillet use a regular one, you will just have to transfer the pork to a baking tray or dish for the oven) over high heat, then add 1 tablespoon oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.

Place meat thermometer in the thickest part of the tenderloin and place the skillet or baking tray into the oven. Cook until a thermometer reads 145-150 degrees F (about 20 to 25 minutes) depending on the thickness of the tenderloin.