GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE
The sweet secret to this fresh take on pork tenderloin is all about the sauce: a sophisticated balance of blackberry and spices.
Provided by Chateau Ste Michelle
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h25m
Yield 10
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 851.9 mg, Sugar 9.4 g
SPICY GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE
Make and share this Spicy Grilled Pork Tenderloin With Blackberry Sauce recipe from Food.com.
Provided by Little Suzy Homemak
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to 350-400 degrees. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
- Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155*. Remove from grill and let stand for 10 minutes.
- Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
- Cut pork tenderloing diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.
Nutrition Facts : Calories 294.3, Fat 8.7, SaturatedFat 2.5, Cholesterol 74.8, Sodium 571.7, Carbohydrate 26.2, Fiber 0.9, Sugar 17.9, Protein 23.9
BLACKBERRY BARBECUED PORK TENDERLOIN
Steps:
- SPRAY grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.
- MIX blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
- GRILL pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.
PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE
I found this recipe many years ago in a Cooking Light magazine, and this is really a winner!! The Blackberry Mustard makes 16 servings, so I freeze the leftover in 1/4 cup servings, and can defrost one or two whenever I fix a grilled meat and am hungry for the sauce. This recipe maybe looks putsy, but I make it lot for company since I can brown it and let it cook for 30 minutes, then finish it off. Everybody always gathers in the kitchen anyway, so I usually put one or two of the guests to work to help finish the meal. The dry rub on the tenderloins makes the blackberry mustard sauce taste even sweeter. I have used both fresh and frozen blackberries in this recipe and both taste great!!
Provided by Sodak1951
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- BLACKBERRY MUSTARD SAUCE.
- Position knife blade in processor, add blackberries.
- Process 1 minute, strain and discard seeds (optional).
- Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
- Store sauce in airtight container in fridge for up to two weeks, if desired.
- OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
- TENDERLOIN.
- Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
- Trim fat from pork, rub pork with thyme mixture.
- Place in shallow dish, cover and chill at least 2 hours.
- Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
- Add pork, cook 4 minutes or until browned on all sides.
- Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
- Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
- Remove pork from skillet, set aside and keep warm.
- Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
- Strain mixture, discard solids.
- Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
- Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
- Remove sauce from heat; stir in remaining tsp of minced thyme.
- Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.
Nutrition Facts : Calories 258.2, Fat 9.6, SaturatedFat 2.6, Cholesterol 74.8, Sodium 509.7, Carbohydrate 17.5, Fiber 3, Sugar 13.6, Protein 25.8
GRILLED PORK TENDERLOIN WITH PEACHY BARBECUE SAUCE
Delish describes this easy-to-do pork tenderloin. It's something different to serve to guests at a cookout rather than the typical burgers or brats. The sweet and tangy sauce can be served with grilled chicken or pork chops too.-Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place pork in a large resealable plastic bag; add cola. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. , Drain pork and discard marinade. In a small bowl, combine the brown sugar, oil, garlic powder, paprika, salt, oregano, thyme and pepper; rub over pork., Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 10 minutes., Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Slice pork; serve with sauce.
Nutrition Facts : Calories 392 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1026mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 23g protein.
TANGY GRILLED PORK TENDERLOIN
This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.
Provided by Sadie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
- Prepare the grill for indirect heat.
- Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g
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- Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
- Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
- Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
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