Grilled Pork Tenderloin With Wild Berry Port Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a recipe from the foodtv.ca network's Road Grill . So delicious!! Ingredients:
2 whole pork tenderloin, trimmed and silver skin removed |
salt and pepper |
2 tablespoons rosemary, chopped |
2 tablespoons olive oil |
2 cups ruby port |
2 sprigs fresh thyme |
1 shallot, thinly sliced |
2 teaspoons ginger, fresh peeled, finely chopped |
1 large orange, zest of |
2 cups mixed berries (strawberries, blueberries, raspberries, blackberries, etc, whatever is market fresh) |
salt and pepper |
Directions:
1. Preheat barbecue: 2 burners set to medium high (375F) and 2 other burners set to low setting. Brush grill to prevent sticking.
2. Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
3. Place the pork tenderloins directly on the grill over medium high heat burners.
4. Cook for 3-4 minutes or until nice golden char marks are achieved. Flip the tenderloins and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
5. Once the tenderloins is nicely charred, place the pork over the low heat, close the lid and cook for a further 5-8 minutes, or until an instant-read thermometer inserted in the thickest part reads 150°F Halfway through cooking, turn the tenderloins.
6. Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving. Slice and serve with a spoonful of the wild berry sauce.
7. To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest, in a medium sized saucepan.
8. Set the pan over medium heat. Bring to a boil, then reduce heat to low; heat and simmer.
9. Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
10. Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
11. Season to taste with salt and pepper and reserve sauce for later.
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