Grilled Blackberrydijon Pork Tenderloin Recipes

GRILLED PORK TENDERLOIN

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, 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 chipotle pepper, and move around to combine. 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. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• 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 140 degrees F.
• Remove the tenderloin from the grill and place on 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. Garnish with cilantro and serve.

FRUITY GRILLED PORK TENDERLOIN

Steps:

• In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
• Preheat grill for medium heat.
• Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
• Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.

TANGY GRILLED PORK TENDERLOIN

Steps:

• Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
• Prepare the grill for indirect heat.
• Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

GRILLED ROSEMARY PORK TENDERLOIN

Steps:

• Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
• Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
• When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

BLACKBERRY GLAZED PORK TENDERLOIN

Steps:

• Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
• Heat large nonstick skillet over medium-high heat until hot.
• Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
• Add half of pork slices; sprinkle with half of thyme and half of salt.
• Cook 2 minutes; turn and cook 1 minute on other side.
• Remove pork from skillet and set aside.
• Repeat with remaining pork, thyme and salt.
• Add blackberry mixture to skillet and bring to a boil over high heat.
• Add reserved pork slices, discarding any accumulated juices.
• Cook about 5 minutes, turning constantly, until pork is richly glazed.

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE

Steps:

• Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
• To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
• Sprinkle this mixture over the pork on all sides, and rub it into the meat.
• Marinate the meat in the refrigerator for 2 hours.
• To make the glaze, melt the butter in a saucepan over medium heat.
• Add the garlic and cook for 1 minute.
• Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
• Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
• Pour half the glaze into a small bowl.
• Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
• Internal temperature should be 160 drgrees.
• For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
• Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
• Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
• Serve at once.

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

Steps:

• BLACKBERRY MUSTARD SAUCE.
• Position knife blade in processor, add blackberries.
• Process 1 minute, strain and discard seeds (optional).
• Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
• Store sauce in airtight container in fridge for up to two weeks, if desired.
• OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
• TENDERLOIN.
• Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
• Trim fat from pork, rub pork with thyme mixture.
• Place in shallow dish, cover and chill at least 2 hours.
• Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
• Add pork, cook 4 minutes or until browned on all sides.
• Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
• Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
• Remove pork from skillet, set aside and keep warm.
• Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
• Strain mixture, discard solids.
• Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
• Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
• Remove sauce from heat; stir in remaining tsp of minced thyme.
• Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.

BEST EVER HEALTHY GRILLED PORK TENDERLOIN

Steps:

• Pat pork tenderloin dry with a paper towel.
• Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
• Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.
• Preheat grill to medium and oil the grates.
• Using tongs, transfer pork to the grill. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling.
• Transfer to a cutting board to rest for 5 minutes before slicing and serving.

GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE

Steps:

• Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
• Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
• Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
• Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
• Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
• Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

GRILLED PORK TENDERLOIN

Steps:

• Marinate (overnight is best).
• Grill for about twenty minutes turning often until not pink inside.
• Serve thinly sliceed w/ potato pancakes and applesauce!
• Enjoy!

BEST DAMN GRILLED PORK TENDERLOIN

Steps:

• Combine all dry ingredients in a bowl and mix well.
• Trim pork tenderloins of any excess fat or silver skin, coat with vegetable oil and rub in entire seasoning mixture.
• Fire up grill to medium/high heat. Make sure grates are well cleaned and oiled. Let grill get good and hot for 5 minutes with the lid closed.
• Add pork tenderloins and grill for 5 minutes with lid closed, or until pork starts to easily release from the grill. Use tongs and give the pork a 1/4 turn and continue grilling for another 2-3 minutes.
• Flip pork tenderloins and continue to grill for 2-3 minutes. Then, use tongs and place the remaining sides on the grill for about 1 minute each, just to get them a quick sear. Pork is done when internal temperature reaches 145°(F)
• Remove pork from grill and let rest for about 5 minutes before serving.

GRILLED HONEY-DIJON PORK TENDERLOINS

Steps:

• Place pork in lg plastic bag.
• Mix remaining ingredients.
• Set aside 2/3 cup.
• Pour remaining marinade over pork, turn to coat.
• Seal bag and refrigerate for 4 hours.
• Drain.
• Grill, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear.
• Serve with reserved sauce.

GRILLED BLACKBERRY/DIJON PORK TENDERLOIN

Steps:

• 1. Trim any membrane, gristle, and excess fat from the tenderloin. 2. Slice the garlic into slivers and stud the tenderloin (pierce the meat with a knife and insert the slivers into the holes.) 3. Salt and pepper the tenderloin to taste. Add cayenne if you want it spicy. 4. Slather mustard over the tenderloin, cover with foil or plastic and set aside to marinate for at least one hour. 5. Prepare the sauce: in a sauce pan, combine the All Fruit with about half as much of the mustard. If pepper jelly is desired, start with about the same amount as the mustard. Frequently whisk while bringing it to a boil. The mixture will blend together into a smooth sauce. Lower the heat and continue to simmer to allow flavors to blend and sauce to thicken. Taste the mixture and add more mustard for tartness or pepper jelly for heat. If sauce gets too thick, thin with apple juice, cider, or water. The final sauce should be as thick as a BBQ sauce. 6. Light the grill and allow it sufficient time to get completely hot. About 30 minutes before serving time, lightly oil the grill and place tenderloins on the hot grates. Watch the meat and rotate it once the bottom is browned and seared with grill marks (this should take no more than 4 to 6 minutes). Continue to rotate the meat, searing each side. 7. Once you have the meat about 5 minutes from being done Medium-rare, baste the meat with the sauce. Allow the sauce to caramelize into a glaze on the meat. The meat should be about 145-150°F when you take it off the grill. The center should be a wet pink as it is removed from the grill. Loosely cover the tenderloin with foil and allow it to rest for 5 minutes. 8. When ready to serve, slice pork into medallions, about ¾ inch thick. Drizzle with some of the sauce. Place the remaining sauce for guests to use as desired.

GRILLED PORK TENDERLOIN WITH A BASIC DRY RUB

Steps:

• Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
• Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.