Blueberry Jalapeño Sauce

A sweet and slightly spicy sauce that pairs well with our Italian Pork Tenderloin (as pictured)

Ingredients:

• 3 T yellow onion, finely diced
• 1/2 - 1 fresh jalapeño, finely diced (depending on your spice tolerance)
• 1/2 tea garlic powder
• 1 tea olive oil
• pinch salt and pepper
• 1/2 c blueberries
• 3 T sugar
• 1 T dijon mustard
• 1 T balsamic vinegar
• 1 tea lime or lemon juice
• 1 1/2 c water

Directions:
- Sweat onions, jalapeño, garlic powder, S&P, olive oil in a small saucepan over medium heat for ~5 minutes until onions are translucent and slightly browned
- Add all other ingredients and bring heat up to medium-high and bubble for ~10 minutes, stirring frequently
- Use an immersion blender (or transfer to a regular blender) and blend until smooth.
- Place back in saucepan (if transferred) and simmer on low for 15-20 minutes until sauce thickens, stirring often
- Let cool slightly before serving