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Blackberry-Basted Pork Tenderloins

In this recipe, the blackberry sauce and pecan BBQ smoking chips give a strong and sweet combination flavor to grilled pork tenderloin.
Ingredients:

1 pint fresh blackberries
2 TBSP soy sauce
2 TBSP light honey
1 TSP Chinese five-spice powder
2 pork tenderloins (cleaned and silverskin removed)
Sea salt
Freshly ground black pepper
Directions:
  1. In a blender, puree the blackberries, soy sauce, honey and Chinese five-spice powder. Divide the sauce in half; pour one half into a shallow baking dish and reserve the other half in the refrigerator. Pat the pork dry and marinate in the baking dish for at least 2 hours and up to 1 day, covering it in the marinade and flipping the tenderloin once halfway through.
  2. For a gas grill, preheat to medium-high and place Western Pecan Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Pecan Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
  3. When the grill is hot and the chips are smoking, remove the pork from the blackberry marinade and place the pork on the grill. Grill for 20 minutes, brushing the tenderloin with the reserved blackberry mixture after 10 minutes. Turn the pork over and continue roasting and basting with the sauce every 10 minutes for another 20 minutes or until the pork reaches an internal temperature of 155°F. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
  4. Let the pork rest in a warm place for 5 minutes. Thinly slice the pork and season with coarse salt and black pepper.

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