Grilled Pork Tenderloin with Blackberry Sauce

Pork tenderloin is a nice lean cut but overcook it and it’s dry and flavorless. We used to think pork needed to be cooked to an internal temperature of 170 degrees F, but now we know trichinosis dies at 137 degrees F, allowing for a much juicier pork tenderloin.

Grilled Pork Tenderloin with Blackberry Sauce is delicious, beautiful and easy to make!

The tangy, fruity blackberry sauce is a great complement to the mild flavor of the tenderloin. It’s basted on the pork on the grill and caramelizes. The remaining sauce is thickened and poured over the sliced meat for a pretty as well as flavorful entree. This dish is simple enough for a weeknight dinner but fancy enough for company!

Grilled Pork Tenderloin with Blackberry Sauce

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Recipe type: Entree

Cuisine: American

Serves: 4

Ingredients

• 1 pork tenderloin
• Salt
• Freshly ground pepper
• ¼ cup blackberry preserves
• 2 Tbsp gluten-free low sodium soy sauce
• 2 Tbsp rice vinegar
• 1 clove garlic, minced
• ¼ cup white wine
• 1 tsp cornstarch

Instructions

1. Heat grill on high with cover closed.
2. Mix blackberry preserves, soy sauce, rice vinegar and garlic in a small saucepan. Heat to boiling and cook about 6 minutes until slightly thickened. Take off heat.
3. Trim any fat and "silver skin" from tenderloin.
4. Season pork with salt and pepper.
5. Turn off one side of grill and place pork there to cook over indirect heat. Close cover.
6. Cook for 10 minutes. Then turn and cook another 10 minutes.
7. Move pork over to hot side of grill. Baste all over with the blackberry sauce.
8. Grill 5 minutes. Then turn and grill about another 5 minutes until the internal temperature is 145-150 degrees F.
9. Place pork on a cutting board and cover with foil. Let rest 5-10 minutes.
10. While pork rests add ¼ cup white wine mixed with 1 tsp cornstarch to remaining sauce, stir and boil over medium to medium high heat about 3 min until thickened.
11. Slice pork into ⅜ inch slices. Pour any juices into sauce and boil another minute or so to rethicken if necessary.
12. Fan pork slices out on platter and drizzle sauce over slices.

3.2.1255

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