• Preheat oven to 400° F. Lightly grease a large baking or casserole dish. Pierce tenderloins all over with a sharp knife or fork. Use your fingers to rub oil onto all sides of the meat.
• Whisk together sea salt, herbs, garlic powder and ginger. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle citrus juice over the top. Pour the 1/4 cup water into the bottom of the casserole dish.
  
• Bake for 25 to 30 minutes until outside is browned and crispy in spots and centers are cooked through to desired doneness, or a bit longer for larger tenderloins. (You may like to check for doneness with an instant read thermometer. The tenderloin is done as early as the middle internal temperature on the thickest part reads 138° F or up to 145°. This temperature range is ideal if you allow a 5 minute rest period before slicing.).
  
• Spoon pan juices over the meat. Allow to rest in the baking dish for 5 to 10 minutes. Slice into ¾ inch portions. Garnish with warm Blueberry Sauce. (To plate the pork, you may also spoon the Blueberry Sauce onto the plates first, and then fan the pork on top.)
  

Blueberry Sauce

• In a large sauté pan over medium heat, melt 1 Tablespoon of the coconut oil with the olive oil. Add the shallots, garlic and rosemary. Sauté for 2 minutes. 
• Add blueberries, balsamic, maple syrup, dried ginger and sea salt. Reduce heat to medium, and simmer for 5 minutes, or until the blueberries soften and the sauce begins to reduce and thicken. Reduce to medium-low as needed.
  
• Stir in remaining 1 Tablespoon of coconut oil. Cook for another 2 to 3 minutes. The sauce will thicken even more as it cools. Serve sauce hot or warm.