Grilled Pork Tenderloin in a Savory Blackberry Sauce

This recipe is one that my Mom has made at our house while visiting. It was a hit with everyone. I recently rediscovered this recipe, remembering how good it was. I am not sure where it is from, but we’ve made a bit of a modification, mainly in that the original recipe called for roasting and we like to grill it.

Either in the oven or grilling, this is a really easy recipe, good for two or good for more by doubling the pork and the sauce.

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At least an hour before you’re ready to start cooking, melt the blackberry preserves into somewhat of a thick syrup. Cool completely before starting the marinade.

Use an orange peel to add the great orange flavor to the tart blackberries. You can either peel and slice as seen in the picture below, or grate it. Save some thin slices for the garnish.

Mixing the marinade goes quickly adding the remaining ingredients to a bowl. Before placing the meat into the marinade pour half into a bowl or small saucepan. Cover and refrigerate until ready to simmer down.

Place the meat in the remaining half of the marinade. Cover and marinate for 2-5 hours.

This part has some flexibility. Since it was a beautiful fall day, we chose to grill the pork. It also can be placed in a shallow baking dish and roasted in the oven. The internal temperature should be 165 either way to be fully cooked.

After 25 minutes or so, depending on the size of the loin, pull it off the grill and let it rest for a few minutes. Slice in to 1/2”-1” rounds, depending on your preference.

Simmer the Sauce

While the meat is cooking, bring the sauce to a boil on the stove. Reduce head and simmer. The sauce should slightly thicken. Drizzle a bit on the top of the sliced pork, serving the rest on the side.

Meal for two! On this night we served with wild rice and a simple salad. There was enough sauce to pour onto the rice as well. This recipe is great for a crowd too and is very simple to prepare.

Yield: 4

Author: Jennifer Hipskind

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Grilled Pork Tenderloin In A Savory Blackberry Sauce

Sweet and savory flavors, that serves as both a marinade and a sauce for grilled pork.

Prep time: 15 MinCook time: 30 MinInactive time: 5 HourTotal time: 5 H & 45 M

Ingredients

• One 1 1/2 lb pork tenderloin
• 3/4 cup blackberry preserves, melted and cooled
• 3/4 cup white wine (or apple cider)
• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 3 tablespoons Dijon mustard
• 6 cloves, garlic, minced
• 3 teaspoons soy sauce
• 3 teaspoons chopped orange peel + more sliced for garnish, if desired
• 1 1/2 teaspoons chopped fresh rosemary

Instructions

1. In a small saucepan, place the blackberry preserves and turn the heat to medium high. Bring to a slight boil and turn down the heat while stirring. Let simmer for about 10 minutes until the preserves turn to a syrup. Remove from heat and let cool fully before using.
2. In a bowl mix the cooled preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, orange peel and rosemary.
3. Place the pork loin in a glass dish or a zip top plastic bag. Pour half of the sauce over. Cover or seal the pork. Place in the refrigerator. Marinate for 2-5 hours. Place the remaining sauce into the refrigerator in a covered bowl.
4. Heat the grill to 375 degrees. Remove the pork from the marinade and discard the marinade. Grill the pork for about 25-30 minutes, turning often. (Internal temp 165 degrees) If roasting in the oven, roast at 425 for about 30-35 minutes.
5. While the pork is cooking, place the sauce in a small saucepan. Turn heat to medium high. Once the sauce starts to boil, reduce heat and simmer 20-30 minutes until the sauce is slightly thickened.
6. Remove the pork and let rest for 5 minutes.
7. Slice the pork on a cutting board. Place sliced pork on a platter and top with a bit of orange peel, then drizzle sauce over the meat. Serve additional sauce on the side. Enjoy!
8. (Note: This recipe can be easily doubled with two pork loins, as that is how they are most often packaged)