"ttyymmnn" (ttyymmnn)
06/23/2015 at 20:33 • Filed to: None
2
7|
"ttyymmnn" (ttyymmnn)
06/23/2015 at 20:33 • Filed to: None | 2
| 7 |
If you’re looking for something to cook on the grill this summer, I can highly recommend this recipe that we had for dinner tonight: Grilled Pork in Blackberry Sauce.
1 lb. pork tenderloin (I cooked a 2 lb roast that was split)
2 tsp. ground cumin
1/3 cup blackberry preserves
1 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. chopped green onion
Sprinkle all sides of pork with cumin, salt and pepper. Let stand 15 minutes.
Grill on a greased rack of a covered grill 23-25 minutes or until 145º. Remove to a cutting board and let stand 3 minutes before serving.
Meanwhile, in a small skillet, combine preserves, vinegar, Worcestershire sauce, and a pinch of crushed red pepper, if desired. Bring to boiling; boil gently, uncovered, 2 minutes or until slightly thickened. Serve sauce over pork and sprinkle with green onions. Makes 4 servings.
This was absolutely fantastic. I have a Weber grill, and I prepared the charcoal in a charcoal chimney and put all the coals to one side and put the pork roast on the other side so it cooked with heat and smoke only. Cooking time for me was a little longer, maybe 30 minutes, to an internal temp of 160º (I prefer my meat more done), with only a single turn on the grill half way through. It was still super tender and super juicy. The sweetness of the blackberry combines with the tang of the balsamic vinegar, and the onions add a perfect bite to the whole thing. There was more than enough sauce for the 2-pound roast, though my youngsters didn’t eat it. Still, the minimal seasoning on the roast was enough to make it super tasty by itself.
10/10, would grill again.
Each serving: 213 cal, 3 g fat, 743 mg cholesterol, 114 mg sodium, 21 g carbs, 0 g fiber, 24 g protein
Birddog
> ttyymmnn
06/23/2015 at 20:47 |
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You got my mouth watering.
Maybe we need a Grillopnik sub-blog?
samssun
> Birddog
06/23/2015 at 20:57 |
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Entitled: Dodge Viper Side Pipes
911e46z06
> ttyymmnn
06/23/2015 at 21:51 |
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Dry rub and Crock-Pot fo’ life, fool
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ttyymmnn
> 911e46z06
06/23/2015 at 21:58 |
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I’ve been crock pottin’ for a long time. I love it. But this was my first shot at a pork roast on the grill, and it was damned fine.
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911e46z06
> ttyymmnn
06/23/2015 at 22:11 |
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Yeah, it actually sounds pretty bomb. I’m just of the opinion that aside from crock-pot pulled pork, anything pork can do beef can do better.
Nibbles
> ttyymmnn
06/23/2015 at 22:22 |
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Blackberry sauce is Nibbles Approved. Next time though, try adding some chipotle instead of crushed red. It draws out the berry flavor with just a touch of rear kick.
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ttyymmnn
> Nibbles
06/23/2015 at 23:36 |
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Sounds good. Thanks for the tip!