Smoked Pork Tenderloin with Blackberry Honey Reduction
by Jessica Hughes
Smoked Pork Tenderloin with Blackberry Honey Reduction
Jessica Hughes
Author:
Jessica Hughes
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Looking for an easy grilled pork tenderloin recipe that tastes like a restaurant entrée but comes together in under 45 minutes? This smoked pork tenderloin with blackberry honey sauce is the kind of dinner that feels special enough for company but simple enough for a busy weeknight. Crusted with our small-batch Calicutts Smoked spice blend, grilled to a perfect medium, and finished with a glossy reduction of fresh blackberries and honey, every bite layers smoky, savory, and sweet in the best possible way.
The magic here is in the layering. The Calicutts Smoked seasoning gives the pork that deep, slow-smoked flavor without hours on the smoker — just press it into the tenderloin, fire up the grill, and you're about 20 minutes from a beautifully crusted, juicy roast. Pair it with quick-sautéed leeks and brussels sprouts seasoned with Calicutts Salt and Pepper, then spoon a sweet-tart blackberry honey reduction over the top. Served over a bed of rice, it's a complete dinner that hits every note: smoky, savory, sweet, and fresh.
This healthy pork tenderloin recipe is naturally gluten-free, family-friendly, and easily scaled for a crowd. It's the kind of meal that delivers serious flavor without a long ingredient list or complicated technique — perfect for date nights, dinner parties, or any night you want something memorable on the table without spending hours in the kitchen. The combination of grilled pork, fresh berry sauce, and seasonal vegetables makes it a year-round favorite that adapts beautifully whether you're grilling outdoors in summer or using a grill pan indoors in cooler months.
Keep scrolling for the full recipe, ingredient list, and step-by-step instructions — and don't forget to grab your jar of Calicutts Smoked blend before you start. It's the secret ingredient that makes this dish unforgettable.
If serving with rice, cook according to package directions. Keep warm until ready to serve.
Preheat your grill to medium heat (around 375°F).
Pat the pork dry with paper towels. Rub all over with 1 Tbsp olive oil, then coat evenly on all sides with Calicutts Smoked blend, pressing the rub into the meat to form a crust.
Place the pork on the preheated grill. Cook until the internal temperature reaches 140°F, flipping halfway through. Total grill time is typically 18–20 minutes depending on thickness.
Transfer the tenderloin to a cutting board, tent loosely with foil, and rest for 5 minutes before slicing.
While the pork rests, heat 3 Tbsp olive oil in a large skillet over medium heat. Add leeks and brussel sprouts. Sauté, stirring occasionally, until the brussels sprouts are golden and tender and the leeks are soft. Season with Calicutts Salt & Pepper.
In a small saucepan over medium heat, combine blackberries and honey. Bring to a simmer, mashing the berries gently with a spoon. Reduce heat and let it simmer until thickened and glossy, about 8–9 minutes. For a smooth sauce, strain through a fine-mesh sieve to remove seeds.
Slice the rested pork into medallions. Plate over a bed of rice with the leeks and brussels sprouts alongside, then spoon the warm blackberry honey sauce over the pork.
Recipe Note
Pull the pork at 140°F — carryover cooking will bring it to a perfect 145°F (medium) during the rest. For a deeper sauce, add a splash of balsamic vinegar or a sprig of fresh thyme while reducing the blackberries. Wild rice or a herbed jasmine rice both pair beautifully here.
Smoked Pork Tenderloin with Blackberry Honey Reduction
Jessica Hughes
Author:
Jessica Hughes
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Looking for an easy grilled pork tenderloin recipe that tastes like a restaurant entrée but comes together in under 45 minutes? This smoked pork tenderloin with blackberry honey sauce is the kind of dinner that feels special enough for company but simple enough for a busy weeknight. Crusted with our small-batch Calicutts Smoked spice blend, grilled to a perfect medium, and finished with a glossy reduction of fresh blackberries and honey, every bite layers smoky, savory, and sweet in the best possible way.
The magic here is in the layering. The Calicutts Smoked seasoning gives the pork that deep, slow-smoked flavor without hours on the smoker — just press it into the tenderloin, fire up the grill, and you're about 20 minutes from a beautifully crusted, juicy roast. Pair it with quick-sautéed leeks and brussels sprouts seasoned with Calicutts Salt and Pepper, then spoon a sweet-tart blackberry honey reduction over the top. Served over a bed of rice, it's a complete dinner that hits every note: smoky, savory, sweet, and fresh.
This healthy pork tenderloin recipe is naturally gluten-free, family-friendly, and easily scaled for a crowd. It's the kind of meal that delivers serious flavor without a long ingredient list or complicated technique — perfect for date nights, dinner parties, or any night you want something memorable on the table without spending hours in the kitchen. The combination of grilled pork, fresh berry sauce, and seasonal vegetables makes it a year-round favorite that adapts beautifully whether you're grilling outdoors in summer or using a grill pan indoors in cooler months.
Keep scrolling for the full recipe, ingredient list, and step-by-step instructions — and don't forget to grab your jar of Calicutts Smoked blend before you start. It's the secret ingredient that makes this dish unforgettable.
Ingredients
2 lbs Pork tenderloin
3 Tbsp Calicutts Smoked Blend
4 Tbsp Olive oil, divided
2 Leeks, white and light green parts, sliced
1 lb Brussels sprouts, halved or shaved
1.5 tsp Calicutts Salt & Pepper
2 C Fresh blackberries, halved
⅓ C Honey
Directions
If serving with rice, cook according to package directions. Keep warm until ready to serve.
Preheat your grill to medium heat (around 375°F).
Pat the pork dry with paper towels. Rub all over with 1 Tbsp olive oil, then coat evenly on all sides with Calicutts Smoked blend, pressing the rub into the meat to form a crust.
Place the pork on the preheated grill. Cook until the internal temperature reaches 140°F, flipping halfway through. Total grill time is typically 18–20 minutes depending on thickness.
Transfer the tenderloin to a cutting board, tent loosely with foil, and rest for 5 minutes before slicing.
While the pork rests, heat 3 Tbsp olive oil in a large skillet over medium heat. Add leeks and brussel sprouts. Sauté, stirring occasionally, until the brussels sprouts are golden and tender and the leeks are soft. Season with Calicutts Salt & Pepper.
In a small saucepan over medium heat, combine blackberries and honey. Bring to a simmer, mashing the berries gently with a spoon. Reduce heat and let it simmer until thickened and glossy, about 8–9 minutes. For a smooth sauce, strain through a fine-mesh sieve to remove seeds.
Slice the rested pork into medallions. Plate over a bed of rice with the leeks and brussels sprouts alongside, then spoon the warm blackberry honey sauce over the pork.
Recipe Note
Pull the pork at 140°F — carryover cooking will bring it to a perfect 145°F (medium) during the rest. For a deeper sauce, add a splash of balsamic vinegar or a sprig of fresh thyme while reducing the blackberries. Wild rice or a herbed jasmine rice both pair beautifully here.
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