Grilled Pork Tenderloin with Blackberry Sauce Recipe

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.