Grill Roasted Pork Loin With Blackberry Sauce Food

GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE

Steps:

• Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
• Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
• 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.
• Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
• Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
• Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

GRILL-ROASTED PORK LOIN WITH BLACKBERRY SAUCE

Steps:

• 1 Let the pork loin sit at room temperature for about 1 hour
• 2 Make the sauce: While the pork is resting, in a medium saucepan or skillet over medium-high heat, heat the oil until shimmering
• 3 Add the shallot, garlic, rosemary and crushed red pepper flakes and cook, stirring frequently, until the shallot and garlic are tender and fragrant, about 4 minutes; adjust the heat if the shallot or garlic start to brown
• 4 Add the blackberries, syrup, vinegar, brown sugar, salt and mustard and stir to combine, crushing the berries with a spoon or rubber spatula to start releasing the juices
• 5 Adjust the heat so the mixture is at a lively simmer and cook until the blackberries collapse and the mixture thickens slightly, stirring frequently, 10 to 15 minutes
• 6 (This will take a few minutes longer if you are using frozen blackberries
• 7 )
• 8 Transfer the sauce to a blender and process until smooth
• 9 Strain through a sieve back into the saucepan, pressing and scraping the blackberry pulp to remove the seeds while pushing the pulp through
• 10 (You could skip this step, but your sauce will be seedy
• 11 )
• 12 Gently reheat the sauce, season generously with the pepper, taste, and adjust, as needed, with more salt, red pepper flakes, brown sugar and/or vinegar
• 13 The sauce should be a balance of sweet, sour and salty with a hint of chile heat
• 14 Remove from the heat
• 15 Prepare the grill: If using a gas grill with three burner zones, heat the left and right zones to medium-high and leave the center off
• 16 With two burner zones, heat one to medium-high and leave the other one off
• 17 If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, dump them into your grill (keep the cooking grate off for now)
• 18 Add more charcoal - you will need about 8 pounds total if using regular charcoal briquettes (one medium bag), possibly more if using hardwood charcoal chunks
• 19 When all the coals have ashed over but are still very hot, scoot them into a ring around the edge of your grill, leaving an empty spot in the middle
• 20 If your grill is too small to allow for the empty spot, scoot the coals to one side, leaving the other side empty
• 21 Replace the cooking grate, and set an oven or grill thermometer on top
• 22 Cover the grill
• 23 Rub the pork with a light film of oil and season generously all over with salt and pepper
• 24 (Remember that a lot of the salt will drop off during cooking, so don't be shy
• 25 ) Check the internal temperature of the raw pork for reference; ideally, it will register around 55 degrees
• 26 Check the temperature inside the grill; you want it between 450 and 500 degrees
• 27 If it is too cool, add more coals and wait until they have ashed over
• 28 If too hot, wait a few minutes
• 29 If using a gas grill, you want the temperature at 400 degrees
• 30 When the grill temperature is in range, place the pork on the grill, fat side up
• 31 Cover the grill
• 32 Roast the pork undisturbed for about 20 minutes, then check the temperatures (try to do this quickly so you don't lose a lot of heat): the pork should be around 110 degrees and the "oven" will have dropped to around 400 degrees
• 33 If using a gas grill, adjust the burners so the temperature inside the grill is about 350 degrees
• 34 Continue to cook an additional 10 minutes and then brush a generous layer of the blackberry sauce over the pork (unless you prefer to leave the pork "natural" and serve the sauce on the side)
• 35 Don't try to get the sauce on the underside of the pork
• 36 Continue cooking 5 additional minutes or so, to let the glaze start to set, and check the internal temperature of the pork
• 37 When it reaches 130 degrees in the center, transfer it to a serving platter, taking care not to disturb the glazed surface; tent it loosely with foil
• 38 (If you have a cutting board with a channel that holds juices, you can go directly to the cutting board; the goal is to capture all the juice
• 39 )
• 40 The internal temperature of the roast will continue to rise about 10 degrees once off the grill
• 41 A final temperature of 140 degrees will give you juicy, slightly pink pork
• 42 If prefer it medium, with less pink, keep it on the grill until the internal temperature registers around 135 degrees, but cooking it much longer will give you dry pork
• 43 Let the roast rest about 10 minutes, then transfer to a cutting board, keeping the juices on the serving platter
• 44 While the pork is resting, gently reheat the sauce, if serving on the side
• 45 Carve the pork into 1/4-inch thick slices and arrange on the platter, spooning any accumulated the juices over the meat
• 46 Season the slices lightly with salt
• 47 Toss a few fresh blackberries or fresh rosemary pieces onto the platter, if desired
• 48 If serving the blackberry sauce at the table, either pour it in a thick ribbon over the pork slices or serve on the side

ROASTED PORK WITH BLACKBERRY SAUCE

Steps:

• 1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
• 2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
• 3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.

SLOW COOKER BLACKBERRY PORK TENDERLOIN

Steps:

• Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
• About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
• To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.

BLACKBERRY GLAZED PORK TENDERLOIN

Steps:

• Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
• Heat large nonstick skillet over medium-high heat until hot.
• Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
• Add half of pork slices; sprinkle with half of thyme and half of salt.
• Cook 2 minutes; turn and cook 1 minute on other side.
• Remove pork from skillet and set aside.
• Repeat with remaining pork, thyme and salt.
• Add blackberry mixture to skillet and bring to a boil over high heat.
• Add reserved pork slices, discarding any accumulated juices.
• Cook about 5 minutes, turning constantly, until pork is richly glazed.

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

Steps:

• BLACKBERRY MUSTARD SAUCE.
• Position knife blade in processor, add blackberries.
• Process 1 minute, strain and discard seeds (optional).
• Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
• Store sauce in airtight container in fridge for up to two weeks, if desired.
• OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
• TENDERLOIN.
• Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
• Trim fat from pork, rub pork with thyme mixture.
• Place in shallow dish, cover and chill at least 2 hours.
• Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
• Add pork, cook 4 minutes or until browned on all sides.
• Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
• Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
• Remove pork from skillet, set aside and keep warm.
• Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
• Strain mixture, discard solids.
• Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
• Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
• Remove sauce from heat; stir in remaining tsp of minced thyme.
• Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.

SPICY GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE

Steps:

• Preheat grill to 350-400 degrees. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
• Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155*. Remove from grill and let stand for 10 minutes.
• Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
• Cut pork tenderloing diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

PORK MEDALLIONS WITH BLACKBERRY SAUCE

Steps:

• Sprinkle pork evenly with salt, pepper, and allspice.
• Cover and chill 30 minutes.
• Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160°, turning pork once.
• Remove from grill and let stand for 10 minutes.
• In a small saucepan, melt 2 tablespoons butter over medium-high heat.
• Add in shallots; stir/saute for 5 minutes or until tender.
• Add in wine; cook 13 minutes or until liquid is reduced by half.
• Lower heat to low; whisk in fruit spread and remaining butter; cook 2 minuutes or until slightly thickened.
• Cut pork into 1/4-inch slices.
• Drizzle blackberry sauce over pork; garnish with fresh blackberries and thyme sprigs, if desired.