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Cookin' ATVS Style: Grilled Pork Tenderloin w/Blackberry Barbecue Sauce

ATVS boldly leaps into BBQ.

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I've done a lot of recipes here, but most of them have revolved around Louisiana themes. With a newly acquired grill, I plan on jumping headlong into that area of cooking this spring, especially when the weather picks up. This was a first attempt, a yummy pork roast with some help from John Folse's Blackberry Barbeque Sauce.

The sweetness of the sauce here creates a great contrast with the more savory seasonings used to rub the meat down here.


1 pork loin roast -- mine was about 5 lbs, but cut into thirds
1 tbsp granulated garlic
2 tbsps ground black pepper
1 tbsp salt
1 tbsp mustard powder
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp (packed) brown sugar
2 tbsps paprika
1/2 tsp dried oregano

Blackberry Barbecue Sauce

1/2 cup blackberry preserves
1 ½ cups ketchup
1/8 cup (packed) brown sugar
2 tbsps cane syrup
1/8 tsp cayenne pepper
1/4 tsp mustard powder
2 tbsps red wine vinegar
1/2 cup fresh blackberries


1. Combine seasoning ingredients in a mixing bowl. Coat the pork loin with them, rubbing the meat down well and into all the crevices. Allow the meat to sit in a refrigerator for at least an hour.


2. Heat grill, gas or charcoal (I used the gas end of my combination grill) to medium to medium-low.

3. Throw the meat on the grill.


4. Mix together your sauce ingredients in a good mixing bowl. When the meat firms up and gets a nice sear on the outside, begin brushing the sauce on to the pork roast.Continue to baste, in intervals, until the meat reaches an internal temperature of about 150 degrees (can't go wrong with a meat thermometer here). Make sure not to overcook. Serve with some of the leftover sauce.