Grilled Pork Loin with Blackberry Sauce

Cook Time

30 mins

Cooking Method






Prep Time

20 mins




2 tablespoons Balsamic Vinegar

2 cups fresh washed and dried Blackberries

¼ cup seedless Blackberry Preserve

½ teaspoon Dijon Mustard

Pinch of Kosher Salt

1 tablespoon Olive Oil

1 pound silver skin and extra fat removed Pork Loin

2 tablespoons Sweet Rib Rub

1 tablespoon Worcestershire Sauce

Cooking Instructions

Celebrate berry season with this delicious Grilled Pork Loin with Blackberry Sauce! Tender, smoky whole pork loin paired with a sweet and tangy sauce, made with ripe and juicy blackberries. It’s a delicious sweet and savory pairing, perfect for any summer dinner. Any leftover blackberry sauce is delicious on a burger!

Note: It is recommended to use Hickory Hardwood Pellets with this recipe.

This recipe uses Pit Boss Sweet Rib Rub seasoning.

  1. Place your pork loin on a flat work surface. Trim the pork loin if necessary. Rub the tenderloin all over with olive oil until it is fully coated. Once the pork loin is completely coated, generously season all over with Sweet Rib Rub until every part of the pork loin is coated. Allow the pork tenderloin to rest at room temperature for 30 minutes.
  2. 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.
  3. Fire up your Pit Boss 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.
  4. Slice the pork loin thinly and serve with the blackberry sauce.

Special Tools

  • Basting Brush
  • Heat-proof silicon spatula
  • Small saucepan
  • Temperature Probe

Bigger. Hotter. Heavier. Tip

For juicier pork loin, try injecting with melted butter and chicken broth.

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