Grilled Pork Tenderloin with Blackberry BBQ
Sauce
1 (2-3-lb.) tenderloin
1 tbsp. granulated garlic
2 tbsp. ground black pepper
1 tbsp. salt
1 tbsp. mustard powder
1 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. packed brown sugar
2 tbsp ground paprika
1/2 tsp. dried oregano
In a small nonporous mixing bowl, combine garlic powder, ground
black pepper, salt, mustard powder, chili powder, cumin, brown
sugar, paprika and dried oregano. Mix well. Sprinkle tenderloin with
mixture and rub in spices. Let rubbed meat sit at least 1 hour in
the refrigerator.
Light grill. Cook tenderloin, turning once half way through cooking.
Remove when the internal temperature reaches 128�F for rare to 150�F
for well done. When the pork is almost done, brush Blackberry BBQ
Sauce over the meat.
Blackberry Bar-B-Q Sauce
1/2 cup blackberry preserves
1 1/2 cups ketchup
1/8 cup packed brown sugar
2 tbsp. white corn syrup
1/8 tsp. cayenne pepper
1/4 tsp. mustard powder
2 tbsp. red wine vinegar
1/2 cup fresh blackberries
In a mixing bowl, combine all ingredients. Mix well.
Brush over grilled pork tenderloin, pork chops or ribs when they are
almost done (128�F for rare to 150�F for well done).
Serves 8 |