Grilled Pork Tenderloin 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.

GRILLED PORK TENDERLOIN WITH BLACK RICE

Steps:

• Preheat a grill to medium high. Cook the rice as the label directs; set aside. Meanwhile, brush the red onion and pork with 1 tablespoon vegetable oil; season with salt and pepper. Mix the plum sauce, 1 tablespoon vinegar, 1 teaspoon chili sesame oil and the ginger in a small bowl; remove half the sauce to a separate bowl and set aside.
• Oil the grill grates. Grill the red onion and pork, covered and turning occasionally, until the onion is tender, about 10 minutes; remove the onion to a plate. Brush the pork with the plum sauce mixture and continue grilling, covered, until a thermometer inserted into the middle registers 140 degrees F to 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice.
• Meanwhile, put the bok choy in a large microwave-safe bowl, cover and microwave until crisp-tender, 2 to 4 minutes. Drain and toss with the remaining 1 tablespoon vegetable oil; season with salt and pepper. Grill, turning, until charred, 2 to 3 minutes. Roughly chop the bok choy and onion.
• Fluff the rice; divide among plates. Top with the vegetables and serve with the pork. Stir the remaining 1 tablespoon vinegar and 1 teaspoon chili sesame oil into the reserved sauce. Spoon over the meat and vegetables; top with sliced scallions.

GRILLED PORK TENDERLOINS

Steps:

• In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

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.

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.

BLACKBERRY BARBECUED PORK TENDERLOIN

Steps:

• SPRAY grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.
• MIX blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
• GRILL pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.