Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell
Prep Time
15 Mins
Oher Time
25 Mins
Makes 6 to 8 servings

Jerk seasoning brings the heat in this pork tenderloin recipe while the sweet blackberry sauce keeps the flavor from getting too over the top.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

MrsH0507's Review

July 18, 2011
Absolutely incredible and EASY. I'm putting this in my binder of keepers! Guests loved it and there wasn't a single bite left. It was easy to make a few hours before a party and keep warm in a low oven with foil. The sauce is wonderful and a nice change from mustard and Jezebel sauce. I used this recipe for jerk seasoning:

mja489's Review

October 05, 2014
I also thought this was fantastic. I used a blackberry fruit spread ( lower in sugar) and it worked great. I also added some halved blackberries to the sauce when It was done. Just gently warmed them. Made the sauce a little more interesting. Served with Grilled sweet potato & Napa cabbage salad (Cooking Light recipe from this site.). It went great. Also served some sourdough bread. In prepping the pork, I just used the spice rub - no oil and much less salt. Wine was a Malbec blend which was fantastic with the flavors in the pork.

CookinNashville's Review

July 02, 2013
What a great dish! The spiciness of the pork with the sweetness of the sauce, and the underlying kick of the Dijon and ginger, made for a great combination. I couldn't find dried jerk seasoning so used jerk paste instead. I served this with a corn and squash casserole, apple fennel slaw and a nice dry sparkling Riesling--to rave reviews.

kc2volley's Review

August 17, 2010
Outstanding - husband made yummy noises the whole time eating. Made it again for guests to rave reviews. The sauce makes the meal. Did not alter anything.

aubiechic's Review

June 18, 2010
this is absolutely delicious! I made this recipe as an entree-size salad: mixed greens, mango, glazed walnuts, goat cheese and dried cranberries worked with the pork amazingly! I would definitely remake!

JanetDMiller's Review

May 04, 2010
I agree with the previous comment. I made this for dinner tonight, and my kids LOVED the sauce. My husband wasn't crazy about it, but I served it on the side just in case. But the sauce was spicy/sweet and just yummy. Easy to make and would be great on chicken as well.

Sunbuny1's Review

April 26, 2010
This is hands down one of the BEST recipes I've ever tried. It's SO delicious and I think the sauce would be excellent on chicken or shrimp.