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Berry-Bourbon Sauce:


  • Lightly coat grill rack with vegetable oil. Heat gas grill to medium-high heat or prepare charcoal grill with medium-hot coals.

  • In a small bowl, stir together garlic salt, onion powder, pepper and thyme until well combined. Rub onto all sides of the pork tenderloins.

  • Grill pork for 15 to 17 minutes, turning several times, until instant-read thermometer inserted in the thickest part of the meat registers 150°F. Remove pork from grill, tent with foil and let rest for 5 to 10 minutes.

Berry-Bourbon Sauce:

  • Heat oil in a small saucepan over medium heat. Add onion and thyme; cook 5 minutes. Remove from heat. Stir in jam, bourbon, vinegar, ketchup and garlic salt. Return to heat; simmer 7 minutes, stirring.

  • Stir cornstarch-water mixture and then stir into sauce. Cook 1 to 2 minutes, until thickened. Slice pork on a slight diagonal and serve with sauce alongside.

Nutrition Facts

298 calories; 8 g total fat; 112 mg cholesterol; 452 mg sodium. 12 g carbohydrates; 40 g protein;


1 Ratings
  • 5 star values: 1
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  • 1 star values: 0