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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 355 Calories

Ingredients

• 1 tablespoon salt
• 1 tablespoon brown sugar
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 1 stalk celery, chopped
• 2 tablespoons balsamic vinegar
• 2 teaspoons paprika
• 4 cups beef stock
• 1 carrot, peeled and chopped
• kosher salt and pepper to taste
• 3 (1 1/4 pound) pork tenderloins, trimmed of fat
• 3 small cloves garlic, minced
• 3 large shallots, finely chopped
• 2 cups Chateau Ste. Michelle Cabernet Sauvignon
• 3 cups blackberries
• 2 tablespoons blackberry jam
• 1 teaspoon espresso powder
• 0.25 cup balsamic vinegar
• 0.5 teaspoon dry mustard
• 1.5 teaspoons fresh ground black pepper

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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