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pork tenderloin ground cumin blackberry preserves balsamic vinegar Worcestershire sauce red pepper green onion
Viewed: 40 - Published at: a year agoIngredients
- 1 pound pork tenderloin
- 2 teaspoons ground cumin
- 1/3 cup blackberry preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon worcestershire sauce
- 1/8 teaspoon crushed red pepper
- 2 tablespoons green onion finely chopped
Method
- Sprinkle all sides of pork with cumin; sprinkle lightly with salt and pepper. Let stand 15 minutes.
- Grill pork on the greased rack of a covered grill over medium heat 23 to 25 minutes or until 145 degrees F, turning occasionally. Remove to a cutting board; let stand 3 minutes before slicing.
- Meanwhile, in a small skillet, combine the preserves, vinegar, Worcestershire, and crushed red pepper. Bring to boiling; boil gently, uncovered, for 2 minutes or until slightly thickened. Serve pork with sauce and sprinkle with green onion.
- Nutrition Facts (Grilled Pork in Blackberry Sauce) Per serving: 213 kcal cal., 3 g fat (1 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 74 mg chol., 114 mg sodium, 21 g carb., 0 g fiber, 15 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet
