Grilled Pork Loin with Blackberry Sauce
Wood Pellet Recommendation
2 tablespoons Balsamic Vinegar
½ teaspoon Dijon Mustard
Pinch of Kosher Salt
1 pound Pork Loin, Silver Skin and Extra Fat Removed
1 tablespoon Worcestershire Sauce
¼ cup Seedless Blackberry Preserve
Fresh Blackberries, Washed and Dried
1 tablespoon Olive Oil
2 tablespoons Sweet Rib Rub
- While the pork loin rests, make the blackberry sauce. In a small bowl, place a metal strainer on top combine the fresh blackberries, seedless blackberry preserves, balsamic vinegar, Worcestershire sauce, Dijon mustard, and Sweet Rib Rub. Mix well and set aside.
- Fire up your Louisiana Grill and set the temperature to 350°F. If you’re using a gas or charcoal grill, set it up for medium heat. Insert a temperature probe into the thickest part of the pork loin and smoke at 225°F for 4-5 hours, flipping once, until the pork loin is golden brown and charred in some spots, and reaches an internal temperature of 145˚-165°F. Remove the pork loin from the grill and allow it to rest for 5 minutes.
- Slice the pork loin thinly and serve with the blackberry sauce.
- Basting Brush
- Heat-proof silicon spatula
- Small sauce pan
- Temperature Probe