Smoked pork tenderloins with blackberry-sage sauce from Weber's New American Barbecue: A Modern Spin on the Classics (page 100) by Jamie Purviance

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecan wood chips for applewood chips.

  • Foodiewife on July 04, 2017

    We used 2" thick cut boneless pork loins. Instead of blackberries, I used our home grown olallieberries (since they are similar to blackberries...but maybe a touch more tart). The sauce was very easy to make, and I could taste the sage...but it wasn't overpowering. As for the pork... my husband grilled it on our Weber (of course) a tad longer than I would have liked-- only because I like a little pink. Well, the pork turned out super juicy and the smoky flavor was out of this world! Absolutely loved the rub, that gave such a great flavor to the pork. The whole recipe worked and will become a keeper, for sure. Next time, I'll try pork tenderloin but either way, this recipe works.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.