Ingredients: |
Ingredients: Pork Roast:
1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 teaspoon vegetable oil
Blackberry Sauce
3 cups fresh blackberries (you can use frozen in a pinch)
1-1/2 cups apple juice or white wine
2 tbsp fresh tarragon leaves (remove from stems and chop roughly
1/4 to 1/2 cup honey (depending on how sweet your blackberries are)
1/2 tsp dijon mustard
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Directions: |
Directions:For the Pork Tenderloin:
Place the lime zest, lime juice, honey, salt, cayenne pepper, black pepper and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time (24 hours is best). Place the remaining marinade in a covered container and refrigerate until ready to use.
About 30 minutes before you want to start grilling, remove tenderloin from refrigerator and allow it to come to room temperature before grilling.
Preheat your grill to medium high heat. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140º.
Remove the tenderloin from the grill and place on a baking sheet lined with a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice.
Spoon the blackberry sauce over the pork and serve.
For the Blackberry Sauce:
In a medium saucepan put 1/2 the blackberries and crush with a potato masher. Add apple juice or white wine and bring to a boil. Reduce heat and simmer for about 10 minutes. Pour mixture through a sieve to remove seed and pulp, reserving the resulting liquid. Bring blackberry liquid to a boil, add honey and dijon mustard, stir with a whisk until honey and mustard are combined then add tarragon. Simmer for about 10 more minutes. Add remaining whole blackberries, heat to just below boiling and simmer for 2 minutes (you want to maintain the integrity and shape of the whole berries).
Remove from heat. Serve over grilled pork. |
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