Grilled Pork Tenderloin with Blackberry Sauce

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The sauce, a classy balancing act of blackberry and spices, is the sweet secret to this inventive twist on pork tenderloin.

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

Ingredients

  1. ¼ cup balsamic vinegar
  2. 1 tablespoon brown sugar
  3. 1 tablespoon salt
  4. 2 teaspoons paprika
  5. ½ teaspoon dry mustard
  6. 1 ½ teaspoons fresh ground black pepper
  7. 3 (1 1/4 pound) pork tenderloins, trimmed of fat
  8. 1 tablespoon olive oil
  9. 3 small cloves garlic, minced
  10. 3 large shallots, finely chopped
  11. 1 carrot, peeled and chopped
  12. 1 stalk celery, chopped
  13. 2 cups Chateau Ste. Michelle Cabernet Sauvignon
  14. 4 cups beef stock
  15. 3 cups blackberries
  16. 2 tablespoons blackberry jam
  17. 2 tablespoons balsamic vinegar
  18. 1 teaspoon espresso powder
  19. Kosher salt and pepper to taste
  20. 2 tablespoons olive oil

Instructions

  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.
  7. Substitute veal stock for the beef stock if desired.
  8. For more recipe ideas and Chateau Ste. Michelle pairings

Nutrition Facts

Calories 355 kcal
Carbohydrate 17 g
Cholesterol 95 mg
Dietary Fiber 3 g
Protein 33 g
Saturated Fat 4 g
Sodium 852 mg
Sugars 9 g
Fat 13 g
Unsaturated Fat 0 g

 

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