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Sac Valley Grilled Pork Tenderloin

Sac Valley Grilled Pork Tenderloin

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Jenn T.

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.

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Original recipe yields 6 servings

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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

Directions

  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

LOOSENUP
8
6/23/2009

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

donnamosk
6
9/2/2011

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 with the pork. I would reduce the amount of sage when I make again. I found it a bit overpowering. I also strained the reduction sauce before serving. Our blackberries are fairly seedy. Served with a selection of zucchini and yellow squash, green beans, carrots and sliced baby potatoes roasted in the oven with a bit of olive oil and pepper and it produced a company quality meal.

T&L Canniff
4
10/21/2009

Made this for my wife and she loved it. Pork and Chicken both need a lot of help to keep them from being boring, and this was a hit.