Most of the time I pass the Pork Tenderloin by at the store, you know the pre-seasoned and marinated versions that just seam to sit on the shelf for several days percolating in their bag. I have tried them (much to my disappointment), they just taste, pre-made if you know what I mean. My recipe requires only three ingredients, good lump charcoal and 20 minutes of your time to produce a fresh, tender and juicy Pork Tenderloin that you will be proud to serve anytime.
For this recipe I am using Natural Oak Lump Charcoal from Best of the West providing great flavor and heat.
This is a 1 1/4 lb Pork Tenderloin that I have remove the silver membrane and trimmed the fat (what little there was).
Apply a light coat of extra virgin olive oil and sprinkle with coarse sea salt and fresh ground black pepper.
Besides the Pork tenderloin you will need a small lemon and 4 tbs of Blackberry preserves or jam.
Zest about half of the lemon and squeeze 1/2 of the lemon juice into the Blackberry preserves. Using a fork, blend it all together until smooth and brushable.
Using a hand count of 3 second over the coals to test for readiness, place your Pork tenderloin directly over the coals.
Immediately apply the first coating of the Blackberry glaze onto the Pork Tenderloin.
Flip the Pork tenderloin over and glaze the other side. Close the lid to cook for 5 minutes repeat the process.
I applied three coats of Blackberry glaze to my grilled Pork tenderloin as it cooked. Check for a finished temperature of 140° – 143° F to pull of the grill. Allow to rest for several minutes to bring up to a final temperature of 145° F.
Slice and serve, adding a bit of the remaining sauce to flavor your cut slices.