Blackberry Grilled Pork Tenderloin

  1. To marinate the meat:.
  2. Place the tenderloins in a glass dish or ziplock bag.
  3. In a medium saucepan over medium-high heat bring 2 cups berries, rosemary, thyme, vinegar, water, salt and pepper to a boil.
  4. Remove from heat and let it cool.
  5. Pour the liquid over the tenderloins, cover and store in the fridge from 8 hours to overnight.
  6. Turn the tenderloins occasionally if in a glass pan to ensure even marinating.
  7. To grill:.
  8. Heat the grill to medium high.
  9. Drain the tenderloins and reserve the marinade.
  10. Grill the tenderloins on all sides, turning with tongs until cooked through which will be about 25-30 minutes depending on your grill.
  11. Let it rest for 5 minutes before slicing.
  12. Making the sauce:.
  13. Strain the marinade through a fine strainer and reserve 1/2 cup of the liquid.
  14. In a medium skillet, over high heat, bring the liquid to a boil.
  15. Add garlic and continue to cook until the liquid is reduced, about 1/4 cup.
  16. Dissolve cornstarch in the cold water and stir into the reduced liquid.
  17. Add blackberry liqueur and cook, stirring occasionally until it is smooth, glossy and thick, about 2 minutes.
  18. Toss in the remaining 1/2 cup fresh berries.
  19. To serve:.
  20. Thinly slice the tenderloins, drizzle meat with 1-2 tablespoons of sauce for each plate.
  21. Garnish with additional berries if you want.
  22. Nutritional info: 163 calories per serving, 5.6 g of total fat, 54.6 g cholesterol, 178 g sodium, 1.9g fiber, 21.9 g protein.

pork tenderloin, fresh blackberries, rosemary, thyme, white wine vinegar, water, salt, black pepper, garlic, cornstarch, water, blackberry liqueur

Taken from www.food.com/recipe/blackberry-grilled-pork-tenderloin-154577 (may not work)

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