Make the blueberry-infused gin

1. Add gin and blueberries to a glass jar; cover and let stand at room temperature for 1 hour.

2. Strain mixture through a fine wire-mesh strainer over a medium bowl; eat or discard gin-soaked blueberries. Store infused gin, covered, in an airtight container at room temperature in a cool, dark place for up to 3 months.

Make the blueberry-gin pork tenderloin

1. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil; set aside.

2. Stir together cardamom, 1 tablespoon brown sugar, 1 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl until combined. Rub pork tenderloin evenly with 1 tablespoon oil; rub brown sugar–cardamom mixture evenly over tenderloin. Place tenderloin on prepared baking sheet. Roast pork until a thermometer inserted in thickest portion of tenderloin registers 145°F, 20 to 25 minutes. Remove and let rest for 10 minutes.

3. Meanwhile, heat remaining 1 tablespoon oil in a medium saucepan over medium. Add blueberries, remaining 2 tablespoons brown sugar, remaining 1 1/2 teaspoons thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, and cook, stirring occasionally, until blueberries begin to soften, about 3 minutes. Add vinegar and blueberry-infused gin, and bring to a simmer over medium. Simmer, stirring occasionally, until sauce is slightly thickened and coats back of a spoon, 6 to 10 minutes. Turn off heat; cover and keep sauce warm, stirring occasionally, until ready to serve.

4. Cut tenderloin into 1/2-inch-thick slices, and serve with blueberry sauce. Garnish with thyme.