Juicy Grilled Pork Tenderloin Paired with Blackberry Sauce

Ingredients 0/19

Step 1

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

Step 2

While the pork marinates, 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, about 5 minutes. Pour in the Cabernet Sauvignon to deglaze the pan, scraping up any tasty bits stuck to 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 for about 30 minutes, until the liquid reduces by half.

Step 4

Once that’s done, strain the sauce to remove the solids and pour it back into the pan. Turn the heat back up and boil the sauce for a few more minutes, reducing it again until it thickens nicely. Taste and adjust the seasoning with a little espresso, salt, and pepper.

Step 5

Heat your grill to medium. Brush the pork with a couple of tablespoons of olive oil, then place it on the grill. Cook for around 15 minutes, turning the pork every few minutes and rotating it 90 degrees each time to create a nice crosshatch pattern. Use an instant-read thermometer to check for doneness — you’re aiming for about 150 to 155°F in the center.

Step 6

When the pork is cooked, transfer it to a cutting board and let it rest for 8 to 10 minutes. Slice it up and serve with that rich blackberry sauce you made.