Grilled Pork Tenderloin

Pairs Best with Chateau Ste. Michelle Columbia Valley Cabernet Sauvignon

Serves 8

  • 1/4 cup balsamic vinegar
  • 1 Tbsp brown sugar
  • 2 tsp paprika
  • 1/2 tsp dry mustard
  • 1 Tbsp salt
  • 1 1/2 tsp fresh ground black pepper
  • 3 large pork tenderloins, trimmed of fat
  • 2 Tbsp olive oil

Blackberry Sauce Ingredients

  • 1 Tbsp olive oil
  • 3 small cloves garlic, minced
  • 3 large or 5 small shallots, chopped fine
  • 1 carrot, peeled and chopped
  • 1 stalk of celery, chopped
  • 2 cups Chateau Ste Michelle Cabernet Sauvignon
  • 4 cups beef or veal stock (preferably homemade)
  • 3 cups fresh or frozen blackberries
  • 2 Tbsp blackberry jam
  • 2 Tbsp balsamic vinegar
  • 1 tsp espresso powder
  • Kosher salt and pepper, to taste
  1. Mix the vinegar, sugar, salt and spices together; marinate pork up to 4 hours.
  2. Heat the grill to medium heat. 
  3. Brush the pork with olive oil  and place on grill.
  4. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern.  Internal temperature should be about 150-155 degrees.  
  5. Transfer pork to cutting board and let rest about 8-10 minutes.
  6. Heat a medium saucepan over high heat and add olive oil. 
  7. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and sauté until the vegetables begin to brown and caramelize, about 5 minutes. 
  8. Add Chateau Ste Michelle Cabernet Sauvignon to deglaze the pan, stirring well. 
  9. 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.
  10. Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until liquid is reduced by half and thickened. 
  11. Season to taste with espresso, salt and pepper.
  12. Slice and serve with blackberry sauce.
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