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

Recipe Summary test

15 mins
1 hr
4 hrs 10 mins
5 hrs 25 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Blackberry Sauce:


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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

355 calories; protein 33.1g; carbohydrates 16.8g; fat 13.1g; cholesterol 94.8mg; sodium 851.9mg. Full Nutrition