Barbecue Pork
Tenderloin with Blackberry Sauce
Ingredients:
- Sauce:
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 2/3 cup water
- 1 lemon rind, grated
- 2 cups fresh blackberries
- Meat:
- 16 ounces pork tenderloin
- 1 teaspoon garlic powder
- 1 teaspoon dried marjoram
Serves 4
Directions
In a small saucepan coated with DuPont™
Teflon® non-stick, combine the sugar
with the cornstarch and salt, mixing until
completely blended with no lumps. Add
the water and grated lemon peel and cook
over medium-high, stirring continuously
until the mixture comes to a boil and
is thick. Keep on warm heat.
Coat the tenderloin with a mixture of
the garlic and marjoram, rubbing the powdery
herbs into the meat. Grill on the barbecue
over medium-high heat, or place on a broiling
pan lined with a NoStik® Cooking Liner with Teflon® non-stick and
broil at least four inches from heat,
seasoning with salt and pepper, if desired.
To make the sauce, push the blackberries
through a strainer to remove the seeds.
Add the berries to the saucepan and return
to the boiling point. Remove from the
heat and cool. Let rest at room temperature
while the meat is prepared. To serve,
slice the meat and pour the blackberry
sauce over the top.
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