Grilled Pork Tenderloin


Pairs Best with Chateau Ste. Michelle Columbia Valley Cabernet Sauvignon

Serves 8

Ingredients
  • 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
Preparation 
  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.
Get ideas & inspiration to make your Kentucky Derby party special:
Privacy Policy
Thank you to our sponsor