• 8servings
  • 163calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (14-ounce) pork tenderloins

  2. 2 1/2 cup(s) fresh blackberries

  3. 2 tablespoon(s) rosemary

  4. 4 tablespoon(s) thyme

  5. 2 tablespoon(s) white wine vinegar

  6. 2/3 cup(s) water

  7. 1/2 teaspoon(s) salt

  8. 1/2 teaspoon(s) fresh-ground black pepper

  9. 1 tablespoon(s) (about 2 cloves) minced garlic

  10. 1 tablespoon(s) cornstarch

  11. 1/4 cup(s) cold water

  12. 2/3 cup(s) blackberry liqueur

Instructions Jump to Ingredients ↑

  1. Marinate the meat: Place the tenderloins in a glass dish or zip-top bag. In a medium saucepan over medium-high heat, bring 2 cups berries, rosemary, thyme, vinegar, water, salt, and pepper to a boil. Remove from heat and let cool. Pour the liquid over tenderloins, cover, and store in the refrigerator -- 8 hours to overnight. Turn tenderloins occasionally to ensure even marinating.

  2. Grill the meat: Heat grill to medium high. Drain tenderloins and reserve the marinade. Grill the tenderloins on all sides, turning with tongs until cooked through (145 - 150 degrees F) -- 25 to 30 minutes. Let rest for 5 minutes before slicing.

  3. Make the sauce: Strain the marinade through a fine strainer and reserve 1/2 cup of the liquid. In a medium skillet, over high heat, bring the liquid to a boil. Add garlic and continue to cook until the liquid is reduced to 1/4 cup. Dissolve cornstarch in the water and stir into the reduced liquid. Add blackberry liqueur and cook, stirring occasionally, until smooth, glossy, and thick -- about 2 minutes. Toss in remaining 1/2 cup fresh berries.

  4. Serve: Thinly slice the tenderloins. Drizzle meat with 1 to 2 tablespoons of sauce for each plate. Garnish with additional fresh blackberries, if desired.


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