mains, pork, poultry, sauces + dressings

grilled pork tenderloin with blackberry bbq sauce

I was really craving this simple and delicious recipe from Gwyneth Paltrow.  Given that it's not quite juice-running-down-your-face peach season, my gorgeous bowl of blackberries had to do.

The resulting sauce was a nice balance of acid, spice and sweetness without being overly cloying.  It's not too hot but you can certainly cut down on the chiles if need be.  I'm amazing at the depth of flavor you can achieve in such a short period of time when you use great fruit.  Make a double batch of the sauce and it will keep for about a month refrigerated.  It works well with grilled chicken and is even great on turkey burgers.

grilled pork tenderloin with blackberry bbq sauce

1 1/4 c fresh or frozen blackberries (if using frozen, thaw)

2/3 c ketchup

2 T lime juice

2 garlic cloves, roughly chopped

2 chipotle chiles (from canned chipotles in adobo sauce)

1/8 c whiskey (optional)

salt to taste

2 1 1/2 lb pork tenderloins

Combine all of the ingredients above up to the salt in a medium saucepan over medium heat.

Cook until the fruit is very soft and releases its juices (about 15 minutes).  Let cool slightly and then transfer the sauce to a blender.  Whiz until smooth and add a little salt if needed.  Make sure the bbq sauce is completely cool before you use it as a marinade.  Take about 1/2 of the sauce and pour it into a gallon-sized zip lock bag with the pork tenderloins.  Give it a few shakes until the meat is covered and let it marinate in the fridge for at least 4 hours or overnight.  Bring the pork to room temperature and grill to your liking.  Serve with the reserved sauce.