clock menu more-arrow no yes mobile

Filed under:

And the Valley Cooks: Grilled Pork Loin w/Blackberry Barbecue Sauce

Memorial Day Weekend is prime grillin’ time!

Billy Gomila

Fruit and pork generally pair well, and this recipe out of the John Folse Encyclopedia of Cajun & Creole Cuisine is a pretty simple way to dress up a piece of pork. Simple ingredients, well-applied, and it makes a big difference.


1 2-3 lb pork tenderloin (I had a lot of people over so I doubled this)
1 tbsp granulated garlic
2 tbsp ground black pepper
1 tbsp salt
1 tbsp mustard powder
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp packed brown sugar
2 tbsp paprika
12 tsp dried oregano

Blackberry Barbecue Sauce

12 cup blackberry preserves
12 cup fresh blackberries
1 12 cups ketchup
1/8 cup packed brown sugar
2 tbsp cane syrup or molasses
1/8 tsp cayenne pepper
14 tsp mustard powder
2 tbsp red wine vinegar

Combine the sauce ingredients in a large mixing bowl and set aside.

Billy Gomila


  1. Combine the dry seasonings. Wash the pork loin well, pat dry and then apply the rub generously. Make sure you really massage it into the surface of the meat. Allow the meat to sit in a fridge for about an hour or so.
Billy Gomila

2. Prepare your grill — gas or charcoal is fine for this really, although I like a little smoke.

Billy Gomila

3. Grill the pork loin to an internal temperature of around 150 degrees, turning once. After turning, brush on some of the barbecue sauce to form a nice crust, same as you would ribs. Serve with extra sauce.

This will serve 6-8, and pairs really well with my molasses-stewed collard greens.

Billy Gomila