Saturday, January 14, 2012

Grilled Pork Tenderloin with Easy Blackberry BBQ Sauce

One of the great things about pork tenderloins is that they usually come in packs of two.  This gives you the freedom to try them two different ways, either side by side or on two different nights.   
  • Cook two at the same time but use two different seasoning rubs.
  • Roast one and grill one.
  • Slice one up for stir fry strips and cut the other into pork medallions.
  • Use one for kabobs and use the other for pork pinwheels.  
I used one the other night for grilled pork tenderloin with cheese grits.  That one took a long time, mostly because of the time required for slow cooking real grits. 

But the night I did this one I was short on time and took a lot of short cuts but the end result was still tender and rocked the taste buds. 

Served with honey baked beans and brown rice.

Grilled Pork Tenderloin with Easy Blackberry BBQ Sauce
Serves 4

Ingredients
  • 1 ea pork tenderloin, silver skin removed
  • 2 1/2 tsp BBQ rub*

For the Easy Blackberry BBQ Sauce
  • 1/2 cup blackberry preserves, SEEDLESS*
  • 3 oz BBQ sauce*
  • 1/4 cup chicken stock
  • 1 Tbsp hot sauce
  • 2 cloves roasted garlic*
  • 1/4 tsp BBQ rub
Instructions
  1. Preheat charcoal grill to 350f (medium) to 400f (medium hot) set up for direct heat.  
  2. Season tenderloin with the BBQ rub and place on grill.  You are going to cook it until it hits an internal temp of about 140f.  This will take about 20 minutes, rotating 1/4 turn every 5 minutes, but go by temps, not time. 
  3. Meanwhile, mix the BBQ sauce ingredients in a blender or small food processor and combine with several pulses until well blended.
  4. Heat the BBQ sauce mixture in a small sauce pan and bring to a simmer for 5 minutes.
  5. When the tenderloin hits an internal temp of 115-120 (about 15 minutes after you first put it on the grill), brush it with some of the bbq sauce on all sides.  
  6. Turn the pork every few minutes once you glaze it so the bbq sauce doesn't burn.  
  7. When the pork reaches an internal temp of 140f, pull from the grill and let rest for 10 minutes.
  8. Slice and serve drizzled with additional bbq sauce.  
Notes
  • I used Draper's All Purpose Rub, one I really like for it's general purpose use.  If you don't have a commercial bbq rub on hand, you could do a quick mix of 1/2 tsp salt, 3/4 tsp paprika, 1/2 tsp black pepper, 1/4 tsp season salt, 1/4 garlic powder, and 1/4 tsp brown sugar.
  • Trust me on the seedless blackberry preserves or jam.  The seeds will be gritty and ruin the texture of the sauce.
  • I used Draper's Smokin' Sauce.  You can use any bottled sauce but go for one that isn't so sweet because you are adding the sweet blackberry preserves to it.  You don't want candy, you want savory and sweet.
  • We usually have roasted garlic on hand.  If you don't, you could chop two cloves and saute 2 minutes in 1 Tbsp butter. 
Perhaps the one downside to pork tenderloin is it's odd shape.  It has a rather round end, a middle that can be flat, and a tail end that tapers off to nothingness.  That's an equation for uneven cooking when cooked whole.  
Who are you calling "irregularly shaped"?!?!  Have you seen a mirror lately, Pear Butt?
A quick remedy for that is tucking the tail under the thin end and tying the tenderloin like a roast.  That evens the flat part out by pulling in the sides and makes the skinny end as thick as the "thick" end.

I feel all tied up in knots.
Short cuts aren't so bad when you use quality brands.  
It's been said a million times, but don't sauce your meat until the last few minutes.
This was good with the sauce cooked onto it without any extra sauce.
But a little extra never hurt anyone.
 [Standard Disclaimer]  In the strictest terms of the FTC disclosure requirements, I should tell you that I got those two tiny jars of Loveless Cafe's Blackberry Preserves at the Food Blog Forum conference in October.  They were in a goodie bag so they had no clue who was getting them.  I could have been a vagrant for all they know.  And Shane Draper did give me a Christmas present gift pack of his rubs/sauces but if I have to disclose that then I will also disclose that his rubs (#3) and sauces (#2) both got top 3 finishes for the best of 2011 from Scott Roberts during the BBQ Central Radio Show last week.  While I'm mentioning all the free stuff or compensation I've received, I once opened a box of cereal and got one of those toy scuba divers that swam when you put baking powder in it.  No, that didn't have anything to do with this post but I thought I would add it and see if I could get the Guiness World Record for the longest FTC required disclaimer ever.  I wonder if the award is one of those toy scuba divers that swim when you put baking powder in it.  I have to go....it's bath time. 

19 comments:

  1. The color of the pork says it all. You rock.

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  2. Love the blackberries in your sauce Chris. My mother made blackberry jelly every year when I was growing up and it stained everyone of her wooden spoons. Wish I had one of those spoons now.

    We love pork tenderloin for their ease and convenience too. Often freeze the other one for later since there are only two of us.
    Sam

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  3. There is no doubt to say that grilled food is more nutritious than any other food since it could make it little bit cooked but more nutritious

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  4. I've gotten to the point in my life where every time I hear the word blackberry, I think of the cell phone and not the fruit. And then I'm all like...why is Chris turning his phone into a sauce? I think I've been brainwashed.

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  5. The blackberry sauce sounds amazing!!!

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  6. Great pictures as always. I like the idea of the tied up tenderloin and will need to try it. The blackberry BBQ is a great idea and looks wonderful. Lastly, the disclaimer is great. I wonder what happened to my scuba guy...

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  7. Chris, that first picture is fabulous. Love how the beans wrap around the rice, not to mention how mouthwatering that perfect pork looks. I made blackberry jelly for Christmas presents. Have a few jars left, so will be trying this soon. I'm always interested in your disclaimers. I've never been given any product to try for promotion in my blog. Am I still supposed to say that I bought it myself?

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  8. Pork and fruit go so well together! That is one gorgeous perfectly cooked pork tenderloin, Chris!

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  9. Professionally tied, perfectly cooked, beautifully plated, excellently photographed - what else can I say.

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  10. The whole meal looks delicious. I am loving the sauce for that perfectly cooked tenderloin. YUM!

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  11. The blackberry sauce looks and sounds incredibly good! I could eat that just with a spoon! And hee-hee love your disclaimer.

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  12. Pork and fruit go together like a hand and glove. Always a winner. I was intrigued by the pork and grits...that is an interesting combination. In fact, it sounds pretty amazing.

    Velva

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  13. Your recipes ALWAYS make me drool.

    Oh, and the disclaimer? Major hilarious!

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  14. Your pork tenderloins always coming out looking so perfect!! And what's not to love about a fruity barbecue sauce???

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  15. This sounds fantastic. I need to learn to tie like that! Your result looks professional. I'm impressed!

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  16. We have a dish in Colombia called Pork Loin with Blackberry Sauce and it is delicious.....The combination of pork and blackberries is fantastic! Our sauce is different, but yours looks absolutely amazing!

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  17. Great photography skills man. You are a professional . Beautiful meats as evidenced by the color and (apparent) texture of the meat. Thanks for sharing.

    Keep it Easy Peasy!

    Dave

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