Grilled Pork Tenderloin Accompanied by Blackberry Sauce

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Step 1

Start by combining the vinegar, sugar, salt, paprika, mustard, and pepper in a bowl. Toss the pork in this mixture and let it marinate for up to 4 hours to soak up all those flavors.

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Step 2

Next, heat some olive oil in a medium saucepan over medium-high heat. Add the garlic, shallots, carrot, and celery, and cook, stirring occasionally, until the veggies start to brown and caramelize—this should take about 5 minutes. Pour in the Cabernet Sauvignon to deglaze the pan, scraping up any tasty bits stuck to the bottom.

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Step 3

Then, stir in the stock, blackberries, jam, and balsamic vinegar. Bring everything to a boil, then lower the heat and let it simmer until the liquid reduces by half, which should take around 30 minutes.

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Step 4

Once reduced, strain the sauce into a clean pan and bring it back to a boil over high heat. Turn the heat down to medium and cook it a bit longer until it thickens and reduces by half again, about 5 more minutes. Taste and season with a pinch of espresso powder, salt, and pepper to balance the flavors.

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Step 5

While the sauce is finishing up, get your grill heated to medium. Brush the pork with a couple of tablespoons of olive oil and place it on the grill. Cook it for about 15 minutes, turning it every few minutes and rotating each side 90 degrees to get those classic grill marks. Use an instant-read thermometer to check for doneness—it should read between 150 and 155 degrees Fahrenheit in the center.

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Step 6

Once cooked, transfer the pork to a cutting board and let it rest for 8 to 10 minutes. This helps keep it juicy when you slice it.

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Step 7

Finally, slice the pork and serve it alongside that rich, fruity blackberry sauce. Enjoy!