"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." — Jenn T.
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pork tenderloin, trimmed
ground black pepper
chopped fresh rosemary
chopped fresh sage
Cabernet Sauvignon (or other dry red wine)
The pork was wonderful but I did not care for the sauce and I used a good wine too. Needed a bit of sweet.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sac Valley Grilled Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 54
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