If you’re looking for something to cook on the grill this summer, I can highly recommend this recipe that we had for dinner tonight: Grilled Pork in Blackberry Sauce.
- 1 lb. pork tenderloin (I cooked a 2 lb roast that was split)
- 2 tsp. ground cumin
- 1/3 cup blackberry preserves
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. chopped green onion
- Sprinkle all sides of pork with cumin, salt and pepper. Let stand 15 minutes.
- Grill on a greased rack of a covered grill 23-25 minutes or until 145º. Remove to a cutting board and let stand 3 minutes before serving.
- Meanwhile, in a small skillet, combine preserves, vinegar, Worcestershire sauce, and a pinch of crushed red pepper, if desired. Bring to boiling; boil gently, uncovered, 2 minutes or until slightly thickened. Serve sauce over pork and sprinkle with green onions. Makes 4 servings.
This was absolutely fantastic. I have a Weber grill, and I prepared the charcoal in a charcoal chimney and put all the coals to one side and put the pork roast on the other side so it cooked with heat and smoke only. Cooking time for me was a little longer, maybe 30 minutes, to an internal temp of 160º (I prefer my meat more done), with only a single turn on the grill half way through. It was still super tender and super juicy. The sweetness of the blackberry combines with the tang of the balsamic vinegar, and the onions add a perfect bite to the whole thing. There was more than enough sauce for the 2-pound roast, though my youngsters didn’t eat it. Still, the minimal seasoning on the roast was enough to make it super tasty by itself.
10/10, would grill again.
Each serving: 213 cal, 3 g fat, 743 mg cholesterol, 114 mg sodium, 21 g carbs, 0 g fiber, 24 g protein