Grilled Pork Tenderloin with Blackberry Sauce
Description
The sweet secret to this fresh take on pork tenderloin is all about the sauce: a sophisticated balance of blackberry and spices.
Ingredients
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1/4 cup balsamic vinegar
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1 tablespoon brown sugar
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1 tablespoon salt
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2 teaspoons paprika
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1/2 teaspoon dry mustard
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1 1/2 teaspoons fresh ground black pepper
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3 (1 1/4 pound) pork tenderloins, trimmed of fat
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1 tablespoon olive oil
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3 small cloves garlic, minced
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3 large shallots, finely chopped
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1 carrot, peeled and chopped
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1 stalk celery, chopped
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2 cups Chateau Ste. Michelle Cabernet Sauvignon
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4 cups beef stock
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3 cups blackberries
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2 tablespoons blackberry jam
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2 tablespoons balsamic vinegar
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1 teaspoon espresso powder
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Kosher salt and pepper to taste
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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.