Herb-Marinade Grilled Pork Tenderloin with Blackberry Sauce

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This juicy tender cut of meat grilled to perfection with fresh lemon herbal flavours and a sweet blackberry sauce will impress any guest.

Prep Time5

Cook Time30

Total Time1 5

Course: Main Course

Keyword: grilling

Servings:

Calories: 526kcal

Author: Rose

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

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!