Blackberry Sauce Over Grilled Pork Tenderloin

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
• Blackberry Sauce:
• 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
• 1 teaspoon espresso powder
• Kosher salt and pepper to taste

Step 1

Blend together the vinegar, sugar, salt, paprika, mustard, and pepper in a bowl. Toss the pork tenderloin in this marinade and let it sit for up to 4 hours to soak up all those flavors.

Step 2

When you’re ready to make the sauce, heat some olive oil in a medium saucepan over medium-high heat. Add the garlic, shallots, carrot, and celery, and cook them until they start to brown and caramelize—this should take about 5 minutes. Pour in the Cabernet Sauvignon to deglaze the pan, scraping up all those tasty bits from the bottom.

Step 3

Stir in the stock, blackberries, jam, and balsamic vinegar. Bring everything to a boil, then lower the heat and let it simmer gently until the liquid has reduced by half—this usually takes around 30 minutes.

Step 4

Once the sauce has thickened, strain it through a fine mesh sieve back into the pan. Return it to the stove over medium-high heat and let it boil again. Keep cooking until it thickens even more and reduces by half again, about 5 minutes. Taste and adjust the seasoning with a little espresso, salt, and pepper to give it a nice depth.

Step 5

While the sauce is finishing up, heat your grill to medium. Brush the pork with a couple of tablespoons of olive oil, then place it on the grill. Cook for about 15 minutes, turning it every few minutes and rotating each side 90 degrees to create those classic grill marks. Use an instant-read thermometer to make sure the internal temperature hits between 150 and 155°F.

Step 6

Once it’s done, transfer the pork to a cutting board and let it rest for 8 to 10 minutes before slicing. Serve it up with that rich, homemade blackberry sauce on top and enjoy!