GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE

Grilled Pork Tenderloin with Blackberry Sauce image

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

Provided by Chateau Ste Michelle

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 5h25m

Yield 10

Number Of Ingredients 20

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
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

Steps:

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.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 16.8 g, Cholesterol 94.8 mg, Fat 13.1 g, Fiber 3 g, Protein 33.1 g, SaturatedFat 3.7 g, Sodium 851.9 mg, Sugar 9.4 g