Rum, orange zest, dijon mustard, and ginger add zesty flavor to simple fruity preserves. Best all, the sauce only requires dumping five ingredients in a pot and letting it cook 5 minutes-- doable, right?
Grilled Pork Tenderloin with Blackberry Sauce
Southern Living, May 2010
2 (3/4-lb.) pork tenderloins
1 tablespoon olive oil
1 1/2 tablespoons Caribbean jerk (or other spicy) seasoning
1 teaspoon salt
2/3 cup seedless blackberry preserves
1/4 cup Dijon mustard
2 tablespoons rum or orange juice
1 tablespoon orange zest
1 tablespoon grated fresh ginger or 1 teaspoon dried ginger
Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
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.
Cut pork diagonally into thin slices, and arrange on a serving platter or individual plates; drizzle with warm sauce.