Succulent Grilled Pork Tenderloin with Luscious Blackberry Drizzle

Ingredients

• ¼ cup of premium quality balsamic vinegar
• 1 tablespoon of rich brown sugar
• Generous sprinkle of salt
• 2 teaspoons of vibrant paprika
• Dash of dry mustard
• A blend of 1 ½ teaspoons of freshly ground black pepper
• 3 pork tenderloins, each weighing around 1 1/4 pounds, with excess fat removed
• For the Blackberry Sauce:
• A drizzle of olive oil
• A trio of small garlic cloves, minced finely
• Three large shallots, finely chopped
• One carrot, peeled and roughly chopped
• A stalk of celery, chopped into small pieces
• 2 cups of the velvety Chateau Ste. Michelle Cabernet Sauvignon
• 4 cups of rich beef stock
• 3 cups of plump blackberries
• 2 tablespoons of luscious blackberry jam
• 2 tablespoons of exquisite balsamic vinegar
• A hint of espresso powder
• Season with the perfect balance of kosher salt and freshly ground pepper
• 2 tablespoons of high-quality olive oil

Step 1

Combine a delightful mixture of vinegar, sugar, salt, paprika, mustard, and pepper, infuse your pork with it for an enriching duration of up to 4 hours to enhance its flavors.

Step 2

Begin by heating a medium saucepan over high heat, then drizzle some olive oil into it. As the pan warms up, toss in garlic, shallots, carrot, and celery, and sauté them until they develop a beautiful caramelized hue, which should take around 5 minutes. Pour in a splash of Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, ensuring all those delicious bits are incorporated.

Step 3

Next, introduce the stock, juicy blackberries, a dollop of jam, and a splash of balsamic vinegar into the pan. Let the mixture reach a rolling boil, then lower the heat to a medium setting, allowing it to simmer until the liquid reduces by half, which should take approximately 30 minutes.

Step 4

After straining the sauce and returning it to the pan, crank up the heat to high and bring it back to a boil. Once boiling, reduce the heat to medium and let the sauce thicken to perfection, around 5 minutes more. Adjust the seasoning with a touch of espresso, salt, and pepper to suit your taste buds.

Step 5

As the sauce simmers, preheat the grill to a cozy medium heat setting. Coat the pork generously with 2 tablespoons of olive oil before placing it on the grill. Grill the pork for about 15 minutes, turning it every so often to achieve a captivating crosshatch pattern. To ensure it's cooked just right, use an instant-read thermometer - it should register at least 150 to 155 degrees F in the center.

Step 6

Once the pork is perfectly grilled, transfer it to a cutting board and allow it to rest for a relaxing 8 to 10 minutes. Finally, slice the pork and elegantly serve it drizzled with the delectable blackberry sauce.