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A white platter of sliced pork tenderloin with blackberry gastrique next to a stack of white plates and a bowl of blackberries.

Grilled Pork Tenderloin with Blackberry Gastrique

This Grilled Pork Tenderloin with Blackberry Gastrique is an absolute stunner! Pork tenderloin is the blank canvas in this dish and the gastrique is the star - sweet, tart, velvety and comples.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 1454 kcal

Ingredients
  

  • 2 pork tenderloin
  • 1 tbsp avocado oil
  • kosher salt
  • black pepper

Gastrique

  • 2 cups dry red wine
  • 1 cup sugar
  • 1/2 cup sherry vinegar
  • 2 cups blackberries
  • 1 lime
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

  • Prep the tenderloin. Remove any silver skin from the tenderloins. To do this, poke the tip of your knife (preferable a boning knife) under the silver skin, and point the blade upward, away from the meat, and push it toward the end of the tenderloin to remove the silver skin. Repeat this until all silver skin is removed.
  • Prepare the sauce. Begin by adding the wine to a saucepan and bringing it to a boil over high heat. Reduce the heat and let it simmer until reduced by half. Set aside.
  • Next, add the sugar to a clean, dry sauce pan and cook it over medium heat without stirring. When the sides begin to caramelize, stir it with a wooden spoon or high heat spatula to even out the color.
  • Remove the pan from the heat and carefully pour the sherry vinegar into the caramelized sugar. It will hiss and steam as you add it, but it will calm down quickly.
  • Add the reduced wine and the berries and return to the heat and whisk until well blended. *If the sugar hardened at all, don't worry, it will melt as you simmer the sauce.
  • Simmer the sauce until it reduces and thickens. You will know it's done when you make a line on the back of your stirring utensil with your finger and the sauce doesn't come back together. Season with salt and pepper and a squeeze of fresh lime. Set aside until you're ready to serve.
  • Grill the tenderloin. Preheat your grill over high heat. Brush the tenderloins with avocado oil and season generously with salt and pepper. When the grill is hot, set up direct and indirect heat zones. Set the direct heat to medium-high and the indirect to low.
  • Add the tenderloins to the direct heat to sear the outside, rotating every minute or so to caramelize all sides. Then, move them over to the indirect side and grill, covered, until they reach an internal temperature of 140 degrees - this should only take about 8 minutes or so.
  • Let the tenderloins rest for 10 minutes before serving. Then, slice them against the grain and serve with gastrique.

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Notes

  • When you preheat your grill to high, make sure it is SCREAMING hot before reducing the heat to set up direct and indirect heat zones.
  • When preheating and grilling, be sure to keep the lid closed!
  • When working between direct and indirect heat zones, always position the thicker end of the tenderloin toward the direct heat and the thinner end away from the heat -- this helps to ensure that the thinner end is not over cooked.

Nutrition

Calories: 1454kcalCarbohydrates: 62gProtein: 61gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 590mgSodium: 766mgPotassium: 3714mgFiber: 4gSugar: 54gVitamin A: 182IUVitamin C: 20mgCalcium: 84mgIron: 10mg
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