Grilled Pork Tenderloin with Blackberry Red Wine Sauce
By Chateau Ste. Michelle Executive Chef, Michael Jordan.
Introduce yourself to your next dinner table favorite. this tender and juicy grilled pork tenderloin dish is sure to please every palate! Serves 8
Pork
- 3 large pork tenderloins, trimmed fat
- 3 tablespoons brown sugar
- 2 teaspoons paprika
- ½ teaspoon dry mustard
- 1 tablespoon salt
- 1 ½ teaspoon fresh ground black pepper
Blackberry Red Wine Sauce
- 1 tablespoon olive oil
- 3 small cloves garlic, minced
- 3 large or 5 small shallots, chopped fine
- 1 carrot, peeled and chopped
- 1 stalk of celery, chopped
- 3 cups fresh or frozen blackberries
- 2 golden delicious apples, chopped
- 2 cups Artist Series Red Wine
- 4 cups chicken or veal stock
- 1 ½ teaspoon espresso powder
- ¼ cup blackberry jam
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Directions
Pork
- Mix the sugar, salt, and spices together and rub on the tenderloins. Let the pork marinate up to 6 hours.
- Heat grill or pan to medium heat. Lightly coat non-stick cooking oil and place on the grill or pan.
- Cook for 15 minutes, turning each side 90 degrees Farenheit. The internal temperature should reach between 150–155 degrees Farenheit.
- Remove from grill or pan and place on a serving platter. Let the pork rest for 8–10 minutes before slicing.
- Serve with sauce poured over the top.
Red Wine Blackberry Sauce
- Heat a medium saucepan over high heat and add the olive oil.
- Add the garlic, shallots, carrot, and celery. Reduce heat to medium high and sauté until the vegetables begin to brown and caramelize, about 5 minutes.
- Add the apples and sauté for an additional 5 minutes.
- Add the wine to deglaze the pan, stirring well.
- Add the stock, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce heat to medium. Continue cooking until the liquid is reduced by half, around 30 minutes.
- Strain the sauce through a strainer, then place the liquid back into the pan. Return to boil, reduce heat to medium and cook again until the liquid is reduced by half and is thickened.
- Add the salt and pepper to taste.
- Whisk in espresso powder and serve with the pork.
Recipe Pairings
- AVA
Ethos Reserve Cabernet Sauvignon Library Collection
Available through January 6, 2025. Featured set cannot be shipped to AK and SD.
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2009 Ethos Reserve Cabernet Sauvignon 90 Points - The Wine Advocate, Apr 2013
Primary sourcing for the 2009 bottling came from our renowned 40 year-old Cold Creek Vineyard, which provides power and structure. This dynamic red wine offers layered fruit and complexity with seamless silky tannins.
2010 Ethos Reserve Cabernet Sauvignon 92 Points - “Editors’ Choice,” Wine Enthusiast, Dec 2013
The 2010 Ethos Cab offers layers of ripe blackberry fruit, dark chocolate notes and silky tannins. A majority of the fruit comes from our acclaimed 40-year-old Cold Creek Vineyard, expressing vibrant, fresh ripe fruit and structure.
2011 Ethos Reserve Cabernet Sauvignon 92 Points, The Wine Advocate, June 2014
A majority of the fruit for the 2011 Cab comes from our 40-year-old Cold Creek Vineyard, giving power and structure to this compelling Washington Cabernet. This is the most complex of our Cabernets and offers layers of ripe blueberry fruit with silky tannins. - AVA
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