One of the most popular pork tenderloin recipes that I make is Pork Tenderloin with Blackberry Sauce. The addition of Jerk Seasoning gives the meat a nice kick and the blackberry sauce is so yummy you will be in heaven.
The secret to great pork is to trust the meat thermometer. When your internal temp is 165, the meat is done. Be sure to let the pork REST so that the juices flow back into the meat before slicing. This recipe is also low carb, diabetic, and gluten-free. Weight Watcher points are 7 per serving and it is Curves Complete approved.
One of the most popular tenderloin recipes that I make. The kick from the jerk seasoning gives the pork a great flavor and the blackberry sauce is a great finish.
You could also do this recipe with boneless chicken breast and get great results as well.
Pork Tenderloin with Blackberry Sauce is Low carb, diabetic friendly, gluten free (Weight Watcher points- 7, Curves Complete approved)
- 2 (3/4-lb.) pork tenderloins
- 1 tablespoon olive oil
- 1 1/2 tablespoons Caribbean jerk seasoning
- 1 teaspoon salt
- 2/3 cup seedless blackberry preserves
- 1/4 cup Dijon mustard
- 2 tablespoons orange juice
- 1 tablespoon grated fresh ginger
- Preheat grill to 350° to 400° (medium-high) heat.
- 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 165°. Remove from grill, and let rest for 10 minutes.
- Whisk together blackberry preserves and the next 3 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; drizzle with warm sauce.