Blackberry sauce gives this balsamic glazed grilled pork a boost of fresh flavors! Made with lean pork tenderloin, this recipe is the perfect family dinner! ๐
Ingredients:
1 pork tenderloin (about 1 pound)
1/2 cup balsamic vinegar (divided)
2 Tbsp. whole grain mustard (divided)
1/4 cup dry red wine
2 cups blackberries (fresh or frozen, divided, do not thaw if frozen)
1 sprig fresh rosemary
1/2 cup chicken broth
2 Tbsp. honey
2 Tbsp. butter
1/4 cup lime juice
Directions:
1. Preheat grill to medium-high heat with burners on one side turned off for indirect grilling. Trim silver skin off tenderloin.
2. Combine 1/4 cup vinegar and 1 tablespoon mustard in shallow baking dish; whisk to combine. Add remaining vinegar and mustard to small bowl and whisk to combine; set bowl aside (youโll use this marinade for basting). 3. Add tenderloin to baking dish; turn to coat completely. Let stand at least 10 minutes or up to 3 hours.
4. Clean grill grates and lightly oil with vegetable oil. Remove tenderloin from marinade and place on grates (discard any remaining marinade). Cover and grill tenderloin for 5 minutes. Flip and baste. Cook an additional 5 minutes covered.
5. Transfer pork to indirect heat and baste again. Cover and continue to cook, turning once or twice, and baste until meat reaches an internal temperature of 145ยฐF on an instant-read thermometer. Transfer tenderloin to plate and cover loosely with foil; let rest at least 3 minutes before slicing and serving.
6. To make Blackberry Sauce, simmer wine, 1 cup of blackberries, and rosemary in small saucepan over medium-high heat. Cook until wine is nearly evaporated, then add broth and honey. Continue to simmer until reduced by half, about 8 minutes. Add butter and swirl until melted; season with pepper. Add lime juice and remaining 1 cup of berries. Serve sauce over sliced pork tenderloin.
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