This recipe is a summer barbecue treat. With most of the ingredients coming right out of my own garden, I felt it necessary to give the dish the title I did.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove the pork tenderloin from the refrigerator, and allow to come to room temperature, about 1 hour.

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  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub the pork with the olive oil, then sprinkle with salt, pepper, rosemary, and sage; rub the herbs into the pork.

  • Cook on the preheated grill until the tenderloin is crisp on all sides, about 15 minutes. Reduce heat to low and continue cooking, turning occasionally, until the pork is no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). While the pork is cooking, bring the blackberries and wine to a boil in a small saucepan over high heat. Reduce heat to low and continue simmering until the berries have burst and the sauce has reduced slightly, 10 to 20 minutes. Let the meat rest 10 minutes before slicing; serve with the blackberry sauce.

Nutrition Facts

179.6 calories; 23.7 g protein; 3 g carbohydrates; 65.3 mg cholesterol; 932.2 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2011
This was delicious! We had more blackberries in our garden than usual and looking to try new ways to use the berries. The pork was tender and moist and the blackberry reduction was perfect with the pork. I would reduce the amount of sage when I make again. I found it a bit overpowering. I also strained the reduction sauce before serving. Our blackberries are fairly seedy. Served with a selection of zucchini and yellow squash, green beans, carrots and sliced baby potatoes roasted in the oven with a bit of olive oil and pepper and it produced a company quality meal. Read More
(8)

Most helpful critical review

Rating: 2 stars
06/23/2009
The pork was wonderful but I did not care for the sauce and I used a good wine too. Needed a bit of sweet. Read More
(8)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
06/23/2009
The pork was wonderful but I did not care for the sauce and I used a good wine too. Needed a bit of sweet. Read More
(8)
Rating: 5 stars
09/02/2011
This was delicious! We had more blackberries in our garden than usual and looking to try new ways to use the berries. The pork was tender and moist and the blackberry reduction was perfect with the pork. I would reduce the amount of sage when I make again. I found it a bit overpowering. I also strained the reduction sauce before serving. Our blackberries are fairly seedy. Served with a selection of zucchini and yellow squash, green beans, carrots and sliced baby potatoes roasted in the oven with a bit of olive oil and pepper and it produced a company quality meal. Read More
(8)
Rating: 3 stars
06/13/2012
I had a lot of hope for this but alas the flavor is lacking. I tried the sauce before I plated and was underwhelmed so I tried to jazz it up with a scrape of lemon zest and a pinch of sugar. Still lacked significant pizazz. Thanks for sharing. Read More
(4)
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Rating: 5 stars
10/21/2009
Made this for my wife and she loved it. Pork and Chicken both need a lot of help to keep them from being boring and this was a hit. Read More
(4)