This classy barbecue pork tenderloin is tender and scrumptious with each bite. It finished with a lovely sweet yet tangy blackberry sauce that balanced this dish beautifully.
This pork tenderloin recipe only takes a minimum of 30 minutes marinating time and only 25 -30 minutes grilling time. It is quick meal to prepare on those days that when time is limited. This particular dish I add roasted potatoes, zucchini and sweet potatoes coated in olive oil, thyme, salt and pepper, that added additional flavour and texture to this dish. The blackberry sauce not only adds sweetness but a tang to give this dish that perfect balance of flavours.
However, you can have all of your sides ready ahead of time. Other options are a green salad, cabbage salad, a cold pasta salad, or roasted or grilled potatoes and zucchini. The star of this dish is the pork tenderloin, so whatever you choose to make as a side, it should compliment the tenderloin but not overpowering.
Helpful Tips:
Pork Tenderloin: this cut of meat is tender to begin with and only requires a short period of time to cook. A little pink in the center is fine, and is actually recommended. When grilling this cut, turn the meat to grill on all sides, and place the lid down so the center cooks as well. Once 25-30 minutes are up, transfer the tenderloin onto a cutting board and cover with aluminum foil for 10 minutes to allow the juices to absorb back into the meat. If you don’t the juices will release. Important to note: if you over cook tenderloin, it will be dry and chewy.
Marinade: this particular marinade is light and fresh with the lemon and herbs, yet a hint of sweetness with the honey. Adding honey will do two things, the first is it will caramelize the tenderloin when grilling, and add a little sweetness. This recipe only requires a minimum of 30 minutes marinading time, however, if you want to prepare this ahead of time, that’s no problem.
Blackberry Sauce: when I was preparing this tenderloin and wanted to add a little sweetness, as a garnish. I realized I had fresh blackberry jam in my refrigerator given to me by a special friend. Blueberry is a perfect substitution.
Herb-Marinade Grilled Pork Tenderloin with Blackberry Sauce
Ingredients
- 1 lb pork tenderloin
- 1/2 cup extra virgin olive oil
- 4 tbsp lemon balsamic vinegar (can replace with 2 tbsp lemon juice and 2 tbsp white balsamic vinegar)
- 1 tbsp honey
- 2 clove garlic, minced
- 1 tbsp fresh rosemary, chopped (2 tsp dried)
- 1 tsp thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup blackberry/blueberry jam
Instructions
- In a small bowl, combine and whisk together olive oil, lemon balsamic vinegar, honey, garlic, rosemary, thyme, salt and pepper for the marinade.
- In a zip-lock bag, add the pork tenderloin, pour in marinade and seal bag. Using your hands move marinade evenly over the tenderloin. Marinade for minimum of 30 minutes up to 4 hours.
- Heat grill to medium-high heat. Using tongs, place tenderloin on the grill and cook for about 25-30 minutes, turning every few minutes on all four sides to ensure even cooking. Move tenderloin if it becomes too charred, and lower lid to allow the center to cook.
- While the meat is cooking, heat the blackberry jam, enough to warm it and it becomes less thick in it's consistency.
- Once the pork tenderloin is cooked, transfer to a clean cutting board and loosely cover with aluminum foil. Allow to rest for 10 minutes before slicing so the juices remain in the meat. Slice crosswise into thin pieces, and serve it with blackberry sauce and your favourite sides.
- This dish I made roasted potatoes, zucchini, sweet potatoes and coated with olive oil, a little bit of butter, then seasoned with salt, pepper and thyme. Roasted the vegetables for 40-45 minutes at 400°F. Arrange the pork tenderloin on a platter with roasted vegetables, and enjoy!
Nutrition
Marinate and grilling: Mix together in a small bowl, a good quality olive oil, lemon balsamic vinegar, honey, minced garlic, chopped rosemary, thyme, sea salt and black pepper for the marinade. Place the tenderloin a zip-lock bag or bowl. Once you add the tenderloin in the bag or bowl, pour and spread the marinade evenly throughout. If you are using a bowl, cover with saran wrap. Place the marinated pork tenderloin on a hot grill, and cook all sides for 25-30 minutes. I put the lid down for the final turn, just so the inside is cooked, to avoid uncooked meat.
Grill the tenderloin for 25-30 minutes. That is enough time for the meat to cook, with a slight pink centers. As I mentioned, the longer you cook the tenderloin, you will find it isn’t as juicy, and tender. Keep in mind, pork will be a little more tough if overcooked.
Arrange the plater with the sliced pork tenderloin in the center and roasted vegetables along the sides. Drizzle the sauce over the pork, and enjoy! 🙂
