The sweet secret to this fresh take on pork tenderloin is all about the sauce: a sophisticated balance of blackberry and spices.
- ¼ cup balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 2 teaspoons paprika
- ½ teaspoon dry mustard
- 1 ½ teaspoons fresh ground black pepper
- 3 (1 1/4 pound) pork tenderloins, trimmed of fat
- 1 tablespoon olive oil
- 3 small cloves garlic, minced
- 3 large shallots, finely chopped
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 2 cups Chateau Ste. Michelle Cabernet Sauvignon
- 4 cups beef stock
- 3 cups blackberries
- 2 tablespoons blackberry jam
- 2 tablespoons balsamic vinegar
- 1 teaspoon espresso powder
- Kosher salt and pepper to taste
- 2 tablespoons olive oil
- 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.