Spicy Grilled Pork Tenderloin w/Blackberry sauce
1 Tbspolive oil, extra virgin
1 1/2 Tbspcaribbean jerk seasoning
2pork tenderloins ( about 1/2 pound each or 1 large one about 1 pound. i like to use 2 smaller ones verses 1 big one, but your preference)
1 1/2 cblackberry jam, seedless
2 Tbspginger, fresh and grated
1/4 corange juice
1/2 cdijon mustard
2 Tbsporange zest
How to Make Spicy Grilled Pork Tenderloin w/Blackberry sauce
- Heat the grill to medium-high heat. I like to trim most of the outer skin and fat off, you will want to leave thin layer of fat. Brush the pork with oil and rub with jerk seasoning and salt.
- Grill pork, w/covered lid, for about 10 minutes on each side or until your meat thermometer reads 155 degress. Remove from heat and let stand 10 minutes.
- While the meat is resting, whisk the Blackberry preserves, mustard, orange juice & zest, and ginger in a small saucepan, cook over low heat. You will want to whisk constantly for about 5 minutes.
- Slice meat and drizzle with sauce.