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Grilled Pork Tenderloin with Blackberry Sauce
Grilled Pork Tenderloin with Blackberry Sauce
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
325 minutes
Elevate pork tenderloin with a luxurious blackberry spice sauce.
Ingredients:
  • 0.25 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 0.5 teaspoon dry mustard
  • 1.5 teaspoons fresh ground black pepper
  • 3 (1 1/4 pound) pork tenderloins, trimmed of fat
  • 3 small cloves garlic, minced
  • 3 large shallots, finely chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 2 cups Chateau Ste. Michelle Cabernet Sauvignon
  • 4 cups beef stock
  • 3 cups blackberries
  • 2 tablespoons blackberry jam
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon espresso powder
  • Kosher salt and pepper to taste
Instructions:
  • Combine vinegar, sugar, salt, paprika, mustard, and pepper to create a flavorful marinade. Let the pork soak in the marinade for a maximum of 4 hours.
  • In a medium saucepan over high heat, heat olive oil. Add garlic, shallots, carrot, and celery. Lower heat to medium-high and saute until veggies start to brown and caramelize, around 5 minutes. Pour in Chateau Ste. Michelle Cabernet Sauvignon to deglaze, stirring thoroughly.
  • Combine the stock, blackberries, jam, and balsamic vinegar in a pot. Bring to a boil, then simmer over medium heat until the liquid is reduced by half, about 30 minutes.
  • Strain the sauce back into the pan and bring it to a boil over high heat. Reduce the heat to medium and simmer until the sauce is reduced by half and thickened, typically in about 5 minutes. Season with espresso, salt, and pepper to taste.
  • Preheat grill to medium heat. Coat the pork with 2 tablespoons of olive oil and grill for approximately 15 minutes, rotating each side to create a crosshatch design. Check doneness with an instant-read thermometer; it should register 150 to 155 degrees F in the center.
  • Allow the pork to rest on a cutting board for 8 to 10 minutes before slicing and serving it with blackberry sauce.

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