Spicy Grilled Pork Tenderloin With Blackberry Sauce

Southern Living
Spicy Grilled Pork Tenderloin With Blackberry Sauce Recipe
Jerk seasoning brings the heat in this pork tenderloin recipe while the sweet blackberry sauce keeps the flavor from getting too over the top.
Makes 6 to 8 servings


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2 (3/4-lb.) pork tenderloins
1 tablespoon olive oil
1 1/2 tablespoons Caribbean jerk seasoning
1 teaspoon salt
2/3 cup seedless blackberry preserves
1/4 cup Dijon mustard
2 tablespoons rum or orange juice
1 tablespoon orange zest
1 tablespoon grated fresh ginger


Prep: 15 Minutes
Oher: 25 Minutes

1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.

2. Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.

3. Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.

4. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

Created date

April 2010

Nutritional Information