Spicy Grilled Pork Tenderloin With Blackberry Sauce

Name: Spicy Grilled Pork Tenderloin With Blackberry Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps Caribbean jerk seasoning; 59 milliliters Dijon mustard; 1 Tbsp grated fresh ginger; 1 Tbsp olive oil; 2 Tbsps rum or orange juice; 1 Tbsp orange zest; 680 grams pork tenderloins; 158 milliliters seedless blackberry preserves; 1 teaspoon salt

Spicy Grilled Pork Tenderloin With Blackberry Sauce might be just the main course you are searching for. One portion of this dish contains about 18g of protein, 5g of fat, and a total of 209 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your The Fourth Of July event. If you have olive oil, pork tenderloins, salt, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat grill to 350 to 400 (medium-high) heat.

Equipment you will use

Grill

Remove silver skin from tenderloins, leaving a thin layer of fat.

Brush tenderloins with oil, and rub with seasoning and salt.

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Dry Seasoning Rub

Salt

Cooking Oil

Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 15

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Meat

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Kitchen Thermometer

Grill

Remove from grill, and let stand 10 minutes.

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Grill

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.

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Blackberries

Preserves

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Whisk

Sauce Pan

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

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Sauce

Pork

Equipment

Ingredients

Servings:

2Tbsps

Caribbean jerk seasoning 59milliliters

Dijon mustard 1Tbsp

grated fresh ginger 1Tbsp

olive oil 2Tbsps

rum or orange juice 1Tbsp

orange zest 680grams

pork tenderloins 158milliliters

seedless blackberry preserves 1teaspoon

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Belasco de Baquedano Swinto Old Vine Malbec. Reviewers quite like it with a 5 out of 5 star rating and a price of about 39 dollars per bottle.