Spicy Grilled Pork Tenderloin with Blackberry Sauce

By á-49249

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August 3, 2014

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Ingredients

• 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

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Directions

Preparation

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.

Preparation

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.