Grilled Pork Tenderloin with Blackberry Sauce

Ingredients

• 1/4 cup balsamic vinegar
• tablespoon brown sugar
• tablespoon salt
• teaspoon spaprika
• 1/2 teaspoon dry mustard
• 1/2 teaspoon sfresh ground black pepper
• (1 1/4 pound) pork tenderloins, trimmed of fat
• tablespoon olive oil
• small clove sgarlic, minced
• large shallots, finely chopped
• carrot, peeled and chopped
• stalk celery, chopped
• cup sChateau Ste. Michelle Cabernet Sauvignon
• cup sbeef stock
• cup sblackberries
• tablespoon sblackberry jam
• tablespoon sbalsamic vinegar
• teaspoon espresso powder
• Kosher salt and pepper to taste
• tablespoon solive oil

Instructions

1. Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
2. 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.
3. 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.
4. 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.
5. 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.
6. Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

Tips

Substitute veal stock for the beef stock if desired. For more recipe ideas and Chateau Ste. Michelle pairings click here.