Recipe courtesy of Barbecue America’s Rick Browne
Serves: 4 to 6
Preparation time: 10 to 15 minutes, 2 to 4 hours marinating
Cooking time: 1 hour
2 whole pork tenderloins (3/4 to 1 pound each)
1/4 cup honey mustard
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
1 tablespoon garlic powder
2 cups blackberries
1/2 cup sugar
2 tablespoons red wine vinegar
1 tablespoon cornstarch
1 tablespoon butter
4 sprigs fresh rosemary or 4 sage leaves (optional garnish)
1 can (22 ounces) BUSH’S® Southern Pit Barbecue Grillin’ Beans™
Massage mustard into pork, coating tenderloins evenly. In a small bowl, mix rub ingredients together, then sprinkle over tenderloins. Place tenderloins on plate, cover with plastic wrap and refrigerate for 2-4 hours.
Oil grill and bring to medium-high heat (350-450 degrees) and grill tenderloins for 45 minutes, turning often to make sure all sides are cooked. While tenderloin is cooking, in a small saucepan, cover berries with sugar and simmer over low heat for 5 minutes, stirring occasionally. Add vinegar and cornstarch and simmer for an additional 5 minutes. Remove saucepan from heat. Strain and mash berries with a strainer over a bowl. Discard a majority of the seeds, reserving only a small amount to add back into sauce. Swirl in butter and reserved seeds into bowl; sauce will have a tangy flavor.
Slice tenderloins and serve with the blackberry sauce and garnish with sprigs of fresh rosemary or sage leaves, if desired. Serve with a generous portion of Southern Pit Barbecue Grillin’ Beans.