Sac Valley Grilled Pork Tenderloin Recipe -
Sac Valley Grilled Pork Tenderloin Recipe

Sac Valley Grilled Pork Tenderloin

Recipe by  

"This recipe is a summer barbecue treat. With most of the ingredients coming right out of my own garden, I felt it necessary to give the dish the title I did."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    2 hrs 35 mins


  1. Remove the pork tenderloin from the refrigerator, and allow to come to room temperature, about 1 hour.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub the pork with the olive oil, then sprinkle with salt, pepper, rosemary, and sage; rub the herbs into the pork.
  3. Cook on the preheated grill until the tenderloin is crisp on all sides, about 15 minutes. Reduce heat to low and continue cooking, turning occasionally, until the pork is no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). While the pork is cooking, bring the blackberries and wine to a boil in a small saucepan over high heat. Reduce heat to low and continue simmering until the berries have burst and the sauce has reduced slightly, 10 to 20 minutes. Let the meat rest 10 minutes before slicing; serve with the blackberry sauce.
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Reviews More Reviews

Jun 23, 2009

The pork was wonderful but I did not care for the sauce and I used a good wine too. Needed a bit of sweet.

Sep 02, 2011

This was delicious! We had more blackberries in our garden than usual and looking to try new ways to use the berries. The pork was tender and moist and the blackberry reduction was perfect with the pork. I would reduce the amount of sage when I make again. I found it a bit overpowering. I also strained the reduction sauce before serving. Our blackberries are fairly seedy. Served with a selection of zucchini and yellow squash, green beans, carrots and sliced baby potatoes roasted in the oven with a bit of olive oil and pepper and it produced a company quality meal.


5 Ratings

Jun 12, 2012

I had a lot of hope for this, but alas the flavor is lacking. I tried the sauce before I plated and was underwhelmed so I tried to jazz it up with a scrape of lemon zest and a pinch of sugar. Still lacked significant pizazz. Thanks for sharing.

Oct 21, 2009

Made this for my wife and she loved it. Pork and Chicken both need a lot of help to keep them from being boring, and this was a hit.


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  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 932 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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