READY IN ABOUT 2¾ hrs

Sac Valley Grilled Pork Tenderloin

Read Reviews (4)

"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.

Directions

Remove the pork tenderloin from the refrigerator, and allow to come to room temperature, about 1 hour.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 15 mins
READY IN 2 hrs 35 mins

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.

—LOOSENUP

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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.

—donnamosk

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5 Ratings

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.

—T&L Canniff

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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.

—mauigirl.. Intermediate not a

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Nutrition

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.

Nutritional Information

Sac Valley Grilled Pork Tenderloin

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 180
Calories from Fat: 54

% Daily Value *
Total Fat 5.9g 9 %
** Saturated Fat 1.5g 8 %
** Cholesterol 65mg 22 %
Sodium 932mg 37 %
Potassium 451mg 13 %
Total Carbohydrates 3g < 1 %
** Dietary Fiber 1.3g 5 %
Protein 23.7g 47 %
** Sugars 1.2g
Vitamin A 1 %
** Vitamin C 9 %
Calcium 2 %
** Iron 118 %
** Thiamin 84 %
** Niacin 84 %
** Vitamin B6 42 %
Magnesium 17 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.