Grilled Pork Tenderloin with Blackberry Sauce

The sweet secret to this fresh take on pork tenderloin is all about the sauce: a sophisticated balance of blackberry and spices.

1
Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
4 hrs 10 mins
Total Time:
5 hrs 25 mins
Servings:
10
Yield:
10 servings

Ingredients

  • ¼ cup balsamic vinegar

  • 1 tablespoon brown sugar

  • 1 tablespoon salt

  • 2 teaspoons paprika

  • ½ teaspoon dry mustard

  • 1 ½ teaspoons fresh ground black pepper

  • 3 (1 1/4 pound) pork tenderloins, trimmed of fat

Blackberry Sauce:

  • 1 tablespoon olive oil

  • 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

  • 2 tablespoons olive oil

Directions

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

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

Cook's Note:

Substitute veal stock for the beef stock if desired.

For more recipe ideas and Chateau Ste. Michelle pairings click here.

Nutrition Facts (per serving)

355 Calories
13g Fat
17g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 355
% Daily Value *
Total Fat 13g 17%
Saturated Fat 4g 19%
Cholesterol 95mg 32%
Sodium 852mg 37%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 33g
Vitamin C 19mg 94%
Calcium 44mg 3%
Iron 3mg 14%
Potassium 703mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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