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

1. Mix the sugar, salt, and spices together and rub on the tenderloins. Let the pork marinate up to 6 hours.
2. Heat grill or pan to medium heat. Lightly coat non-stick cooking oil and place on the grill or pan.
3. Cook for 15 minutes, turning each side 90 degrees Farenheit. The internal temperature should reach between 150–155 degrees Farenheit.
4. Remove from grill or pan and place on a serving platter. Let the pork rest for 8–10 minutes before slicing.
5. Serve with sauce poured over the top.

Red Wine Blackberry Sauce

1. Heat a medium saucepan over high heat and add the olive oil.
2. 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.
3. Add the apples and sauté for an additional 5 minutes.
4. Add the wine to deglaze the pan, stirring well.
5. 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.
6. 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.
7. Add the salt and pepper to taste.
8. Whisk in espresso powder and serve with the pork.

Recipe Pairings