All Recipes Best Recipe Meat and Poultry Recipes Pork Pork Tenderloin Recipes

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 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

Nutrition Info

355.2 calories carbohydrate: 16.8 g cholesterol: 94.8 mg fat: 13.1 g fiber: 3 g protein: 33.1 g saturatedFat: 3.7 g servingSize: - sodium: 851.9 mg sugar: 9.4 g transFat: : - unsaturatedFat: : -

Mix vinegar, sugar, salt, paprika, mustard, and pepper together, marinate pork in the mixture for up to 4 hours.
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.
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.
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.
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.
Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

10 servings

The sweet secret to this fresh take on pork tenderloin is all about the sauce: a sophisticated balance of blackberry and spices.