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Paul Silverthorn's (Culinary Arts '00) Cajun Grilled Pork Tenderloin with Blueberry Barbecue Sauce.

Cajun Grilled Pork Tenderloin with Blueberry Barbecue Sauce

  • 1 whole pork tenderloinpork tenderloin

Pork Seasoning:

  • 2 tablespoons smoked paprika
    1.5 tablespoons cayenne pepper
    1 tablespoon black peppercorns, roasted
    1 tablespoon dried garlic
    1 tablespoon dried shallots
    2 tablespoons onion flakes
    2 tablespoons dried oregano
    Grind all spices in a pestle and mortar. Rub the seasoning into the pork tenderloin and let sit in fridge up to 24 hours.

Barbecue Sauce:

  • 1 cup passata pomodoro (tomato puree)
  • 2-3 tablespoons of brown sugar
  • Dash of cayenne
  • 1 tsp fennel seeds, dry roasted, let cool completely and then pestle and mortar along with
    1 tsp yellow mustard seeds
  • 1 tablespoon of blueberry vinegar or red wine vinegar
  • 1 cup blueberries

Blend all the ingredients. Season to taste and let sit in fridge for 24 hours.

Grill the pork at high temperature. If thicker cuts, finish in the oven at about 400 degrees Fahrenheit. Let rest for 10-15 minutes. Slice and serve with barbecue sauce.