Grilled Pork Tenderloin with Blackberry Sauce
Recipe information
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Cooking:
15 min.
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Servings per container:
10
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Ingredients for - Grilled Pork Tenderloin with Blackberry Sauce

1. Balsamic Vinegar - ¼ cup
2. Brown sugar - 1 tablespoon
3. Salt - 1 tablespoon
4. Paprika - 2 teaspoons
5. Dry mustard - ½ teaspoon
6. Fresh ground black pepper - 1 ½ teaspoons
7. Pork tenderloins, trimmed of fat - 3 (1 1/4 pound)
8. Olive oil - 1 tablespoon
9. Small cloves garlic, minced - 3
10. Shallots, finely chopped - 3 large
11. Carrot, peeled and chopped - 1
12. Celery, chopped - 1 stalk
13. Chateau Ste. Michelle Cabernet Sauvignon - 2 cups
14. Beef stock - 4 cups
15. Blackberries - 3 cups
16. Blackberry jam - 2 tablespoons
17. Balsamic Vinegar - 2 tablespoons
18. Espresso powder - 1 teaspoon
19. Kosher salt and pepper to taste - 1 teaspoon
20. Olive oil - 2 tablespoons

How to cook deliciously - Grilled Pork Tenderloin with Blackberry Sauce

1. Stage

Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.

2. Stage

Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.

3. Stage

Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.

4. Stage

Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.

5. Stage

Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.

6. Stage

Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.