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April 23, 2013

Grilled Pork Tenderloin with Blackberry Barbeque Sauce

The sliders were layered with flavor. The first layer was the a dry rub for the pork. The sauce had just the right balance of sweet and heat. The wine pairing was a French Genache.

Menue provided by Mac and Barbara
Serves 8-10


  • 1 (2-3 pound) pork tenderloin
  • 1 tablespoon granulated garlic
  • 2 tablespoon ground black pepper (recommend bourbon-infused)
  • 1 tablespoon salt (recommend bourbon infused sea salt)
  • 1 tablespoon mustard powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon packed brown sugar
  • 2 tablespoon paprika (recommend bourbon-infused smoked paprika)
  • ½ teaspoon dried oregano


    In a small mixing bowl, combine all seasonings. Sprinkle tenderloin with mixture and rub in spices. Let rubbed meat sit at least 1 hour in refrigerator.

    Light grill (recommend also using bourbon barrel wood or Jack Daniel’s wood chips to help infuse additional flavor, your choice). Cook tenderloin turning halfway through cooking process. Using a meat thermometer, remove when internal temperature reaches 128F for rare to 150F for well done. Just about 10 to 15 degrees before removal, brush with Blackberry Barbeque Sauce all sides and grill to seal until desired temperature is reached.

    Black Berry Barbeque Sauce:


  • ½ cup blackberry preserves
  • 1½ cups ketchup
    1/8 cup packed brown sugar
    2 tablespoon Louisiana cane syrup
    1/8 teaspoon cayenne pepper
    ¼ teaspoon mustard pepper
    2 tablespoon red wine vinegar
    ½ cup fresh blackberries (or frozen if not in season)


    In mixing bowl, combine all ingredients, mixing well. Set some sauce aside for serving, portion for grilling. Brush sauce over grilled tenderloins when almost cooked.

    Assembly for Grilled Pork Tenderloin with Blackberry Barbeque Sauce Sliders

    Package of dinner rolls
    Gouda Cheese slices
    Grilled Pork Tenderloin with Blackberry Barbeque Sauce

    Slice pork tenderloin into medallions. Slice a dinner roll in half and place slice of pork tenderloin on one half and Gouda cheese on other. Drizzle some of Blackberry Barbeque Sauce over pork and heat in oven until rolls are toasted and cheese begins to melt.

    Cooking Tips:

    This sauce can be used on pork chops or ribs. The blackberries and cane syrup add a slightly sweet, yet subtle flavor to pork. If you cannot find cane syrup, there are a couple of substitutes on the web.

    Pure cane syrup is a thick, amber-colored syrup made from the juice extracted from the sugar cane plant. It is a popular ingredient in desserts and candies as well as in many Creole and Caribbean dishes. Highly recommend using cane syrup, but it is hard to find in the local supermarkets (can be found on web). White granulated sugar is also made from sugar cane juice, making it a natural substitution for cane syrup. To substitute sugar for cane syrup, you first have to make a sugar syrup (also called simple syrup). One such recipe follows:

    2 quarts sugar

    1 quart water

    In a pot, mix the two together stir with a spoon. Once mixed, bring the pot to the stove and allow to boil for 2 to 3 minutes. Allow to cool.

  • Posted by terri at April 23, 2013 03:23 AM