Grilled Pork with Blackberry-Sage Sauce

Blackberry bushes are everywhere in my neighborhood– so Daniel and I decided to take the dogs for a walk and do some ‘foraging.’ Blackberries and raspberries are not cheap. I don’t understand why they are so spendy when they are so hearty and easy to come by around here. All-in-all it was a fun afternoon. Rather than spend money, I got to spend quality time with my husband– pretty good exchange if you ask me.

Yield: 6    (serving size: 3 oz. pork + 2 tbsp. sauce)

cooking spraygrilled-pork-ck-blackberry

2 tbsp. minced shallots

3 cups fresh blackberries (about 1 lb.)

1/2 tsp. chopped fresh sage

1 (14 oz. can) fat-free less-sodium chicken broth

2 tbsp. balsamic vinegar

1 1/2 tsp. sugar

1 tbsp. butter

3/4 tsp. kosher salt, divided

1 tsp. black pepper

1 (1 1/2 lb.) pork tenderloin, trimmed

optional sage sprigs

  1. Prepare grill to medium heat or preheat broiler
  2. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage and broth; bring to boil. Reduce heat and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 tsp. salt, stirring until butter melts. Keep warm.
  3. Sprinkle remaining 1/2 tsp. salt and pepper over pork. Place pork on grill rack or broiler pan coated with cooking pray; cover and grill 20 minutes or until a thermometer register 155 degrees (slightly pink), turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigss, if desired.

CALORIES 199; FAT 6.1g (sat. 2.6g); CHOL 79mg; SOD 439mg; CARB 10g; FIBER 4g; PROTEIN 25.3g

Based on recipe from Cooking Light magazine, June 2009

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