Sac Valley Grilled Pork Tenderloin

Sac Valley Grilled Pork Tenderloin

4
Jenn T. 13

"This recipe is a summer barbecue treat. With most of the ingredients coming right out of my own garden, I felt it necessary to give the dish the title I did."

Ingredients

2 h 35 m {{adjustedServings}} servings 180 cals
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Nutrition

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  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Remove the pork tenderloin from the refrigerator, and allow to come to room temperature, about 1 hour.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub the pork with the olive oil, then sprinkle with salt, pepper, rosemary, and sage; rub the herbs into the pork.
  3. Cook on the preheated grill until the tenderloin is crisp on all sides, about 15 minutes. Reduce heat to low and continue cooking, turning occasionally, until the pork is no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). While the pork is cooking, bring the blackberries and wine to a boil in a small saucepan over high heat. Reduce heat to low and continue simmering until the berries have burst and the sauce has reduced slightly, 10 to 20 minutes. Let the meat rest 10 minutes before slicing; serve with the blackberry sauce.
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Reviews

4
  1. 5 Ratings

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The pork was wonderful but I did not care for the sauce and I used a good wine too. Needed a bit of sweet.

This was delicious! We had more blackberries in our garden than usual and looking to try new ways to use the berries. The pork was tender and moist and the blackberry reduction was perfect wit...

I had a lot of hope for this, but alas the flavor is lacking. I tried the sauce before I plated and was underwhelmed so I tried to jazz it up with a scrape of lemon zest and a pinch of sugar. St...