We’ve always been big fans of pork tenderloin, the “other white meat” and what have you. Normally we’d roast them in the oven but now that we have a Big Green Egg kamado grill that normalcy has changed. This was seriously the best pork tenderloin I’ve had to date, pushing our friend’s juicy pork loin that had held the top spot for years to second place. Thanks BGE!
Pork tenderloin is always appropriate for entertaining. It’s almost like a petite, elegant version of a giant roast. And with this recipe incorporating black berries, it is a great recipe for a summer cook-out. For us it was the perfect way to give our visiting friend from Italy a taste of the Big Green Egg.
Before prepping the sauce you will want to rub two pork tenderloins with EVO, chili powder, salt and pepper and start pre-heating the Big Green Egg to 400F. Now caramelize sugar in a saucepan and whisk in vinegar, blackberry preserve and chicken stock. Season with salt and pepper. By the time this has cooked into a tasty sauce the grill temperature should be on target. Place the pork on the grate, close the lid and cook for 5 minutes on each side. We recommend checking the internal temperature with a meat thermometer. Once that hits 145F take the tenderloins off the Big Green Egg, cover them with aluminum foil for 5 minutes and then serve them with the blackberry sauce and maybe some real blackberries as garnish.
We had plenty of sauce left-over, which is awesome (or “awesome-sauce” in hipster speak) because I can’t wait to have it with either more pork or maybe a grilled chicken breast or ham. I could also envision this recipe to work extremely well with fig or raspberry preserve. Buon appetito!
The original recipe is one of many delicious and realistic recipes from the Big Green Egg Cookbook by Lisa Mayer.
