Name: Grilled Pork Tenderloin with Blackberry Sauce
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 10 servings
Ingredients: 0.25 cup balsamic vinegar; 1 tablespoon brown sugar; 1 tablespoon salt; 2 teaspoons paprika; 0.5 teaspoon dry mustard; 1.5 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

Ingredients

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.

Enjoy your meal!