Yesterday we shared with you a fabulous method for perfect grilled pork tenderloin – you really have to try it.  Our favorite glaze to use on it is Sweet Chili Glaze- a little mix of sweet pineapple juice and just enough spice to make it interesting.   If you use the “7-6-5 method” with this glaze your tenderloins will come out so moist and delicious, you’ll have to debate if you want to add a sauce or not.   You might want to just slice it up at this point and serve it on rolls for fun pork sliders at your next backyard gathering- yum!  If you do want to dress it up a bit we love this Balsamic Blackberry Sauce served on the side of the glazed meat. 

Grilled Pork Tenderloin with Sweet Chili Glaze and Balsamic Blackberry Sauce

Ingredients:

2 pork tenderloins (about 2 pounds) prepared following the “7-6-5 Method”  (instructions here)

1 recipe Sweet Chili Glaze

1 recipe Balsamic Blackberry Sauce

Sweet Chili Glaze

2 teaspoons vegetable oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup frozen pineapple juice concentrate, thawed

In a small saucepan, heat the oil, chili powder and cumin over medium heat.  When the mixture starts to sizzle and the spices are fragrant, add the concentrate.  Simmer until the mixture reduces to about 2 tablespoons.  Set aside and cool slightly.

 Use this glaze after brining the pork tenderloins using the “7-6-5 method“.

Balsamic Blackberry Sauce

2 teaspoon olive oil
2 cloves garlic, minced
1 teaspoon minced fresh rosemary
2/3 cup blackberry jam
2 teaspoons balsamic vinegar
1 tablespoon frozen pineapple juice concentrate
1/2 cup fresh blackberries

Heat the oil in a small saucepan over medium heat.  Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds.  Stir in the jam and vinegar.  Add fresh blackberries and smash slightly with spoon or fork. Heat until warm.  After slicing the pork, add any juices from the carving board to the sauce before serving.  Serve alongside the pork tenderloin.

Note:  In a rush?  {The sweet chili glaze on the pork goes wonderful with store-bought raspberry chipotle sauce or a mango habanero sauce.}

Adapted from Fine Cooking, June 2002