Grilled Pork Tenderloin with Blackberry Sauce

Name: Grilled Pork Tenderloin with Blackberry Sauce
Total time: 325
Yield: 10
Ingredients: ¼ cup balsamic vinegar; 1 tablespoon brown sugar; 1 tablespoon salt; 2 teaspoons paprika; ½ teaspoon dry mustard; 1 ½ teaspoons fresh ground black pepper; 3 (1 1/4 pound) pork tenderloins, trimmed of fat; 1 tablespoon olive oil; 3 small cloves garlic, minced; 3 large shallots, finely chopped; 1 carrot, peeled and chopped; 1 stalk celery, chopped; 2 cups Chateau Ste. Michelle Cabernet Sauvignon; 4 cups beef stock; 3 cups blackberries; 2 tablespoons blackberry jam; 2 tablespoons balsamic vinegar; 1 teaspoon espresso powder; Kosher salt and pepper to taste; 2 tablespoons olive oil

Recipe by Chateau Ste Michelle from allrecipes.com

Dinner 5 Hr. 25 Mins.

Ingredients

10 servings

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¼ cup balsamic vinegar
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1 tablespoon brown sugar
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1 tablespoon salt
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2 teaspoons paprika
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½ teaspoon dry mustard
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1 ½ teaspoons fresh ground black pepper
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3 (1 1/4 pound) pork tenderloins, trimmed of fat
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1 tablespoon olive oil
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3 small cloves garlic, minced
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3 large shallots, finely chopped

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1 carrot, peeled and chopped
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1 stalk celery, chopped
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2 cups Chateau Ste. Michelle Cabernet Sauvignon
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4 cups beef stock
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3 cups blackberries
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2 tablespoons blackberry jam
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2 tablespoons balsamic vinegar
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1 teaspoon espresso powder
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Kosher salt and pepper to taste
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2 tablespoons olive oil

Instructions

Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.