Spicy Grilled Poek Tenderloin with Blackberry Sauce

The next thing we tried was the Spicy Grilled Poek Tenderloin with Blackberry Sauce. This was another recipe Mom cut out from the Sunday paper and had wanted to try. This was a tastey dish that we are making again before I go home.

Spicy Grilled Poek Tenderloin with Blackberry Sauce

Ingredients:
2 (3/4-lb.) pork tenderloins
1 tablespoon olive oil
1 1/2 tablespoons Caribbean jerk seasoning
1 teaspoon salt


Sauce:
2/3 cup seedless blackberry preserves
1/4 cup Dijon mustard
2 tablespoons rum or orange juice
1 tablespoon orange zest
1 tablespoon grated fresh ginger


Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
 Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
 Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
 Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.