Ingredients
- ¼ cup of premium quality balsamic vinegar
- 1 tablespoon of rich brown sugar
- Generous sprinkle of salt
- 2 teaspoons of vibrant paprika
- Dash of dry mustard
- A blend of 1 ½ teaspoons of freshly ground black pepper
- 3 pork tenderloins, each weighing around 1 1/4 pounds, with excess fat removed
- For the Blackberry Sauce:
- A drizzle of olive oil
- A trio of small garlic cloves, minced finely
- Three large shallots, finely chopped
- One carrot, peeled and roughly chopped
- A stalk of celery, chopped into small pieces
- 2 cups of the velvety Chateau Ste. Michelle Cabernet Sauvignon
- 4 cups of rich beef stock
- 3 cups of plump blackberries
- 2 tablespoons of luscious blackberry jam
- 2 tablespoons of exquisite balsamic vinegar
- A hint of espresso powder
- Season with the perfect balance of kosher salt and freshly ground pepper
- 2 tablespoons of high-quality olive oil
Step 1
Combine a delightful mixture of vinegar, sugar, salt, paprika, mustard, and pepper, infuse your pork with it for an enriching duration of up to 4 hours to enhance its flavors.
Step 2
Begin by heating a medium saucepan over high heat, then drizzle some olive oil into it. As the pan warms up, toss in garlic, shallots, carrot, and celery, and sauté them until they develop a beautiful caramelized hue, which should take around 5 minutes. Pour in a splash of Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, ensuring all those delicious bits are incorporated.
Step 3
Next, introduce the stock, juicy blackberries, a dollop of jam, and a splash of balsamic vinegar into the pan. Let the mixture reach a rolling boil, then lower the heat to a medium setting, allowing it to simmer until the liquid reduces by half, which should take approximately 30 minutes.
Step 4
After straining the sauce and returning it to the pan, crank up the heat to high and bring it back to a boil. Once boiling, reduce the heat to medium and let the sauce thicken to perfection, around 5 minutes more. Adjust the seasoning with a touch of espresso, salt, and pepper to suit your taste buds.
Step 5
As the sauce simmers, preheat the grill to a cozy medium heat setting. Coat the pork generously with 2 tablespoons of olive oil before placing it on the grill. Grill the pork for about 15 minutes, turning it every so often to achieve a captivating crosshatch pattern. To ensure it's cooked just right, use an instant-read thermometer - it should register at least 150 to 155 degrees F in the center.
Step 6
Once the pork is perfectly grilled, transfer it to a cutting board and allow it to rest for a relaxing 8 to 10 minutes. Finally, slice the pork and elegantly serve it drizzled with the delectable blackberry sauce.
Extra Tips & Suggestions
- 1. Keep your succulent grilled pork tenderloin fresh by storing it in an airtight container in the refrigerator. This will help maintain its juiciness and flavor until you're ready to enjoy it again.
- 2. To maximize the shelf life of your luscious blackberry drizzle, store it in a glass jar in the refrigerator. This will preserve the rich flavor and vibrant color of the blackberries, ensuring a delicious addition to your tenderloin whenever the craving strikes.
Reviews
Janiyah
March 17, 2025Oh my goodness, this Grilled Pork Tenderloin with Blackberry Drizzle is a taste sensation! The combination of succulent pork and sweet blackberries is just divine. I can't wait to make this for our next get
Aileen
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Sophie
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Kylan
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Bobby
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Jack
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Heidi
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Harvey
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Arlo
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Ryan
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Jameela
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