- 1/2 c. soy sauce
- 1/4 c. red wine
- 2 T. honey
- 2 cloves garlic, minced
- 2 lbs. pork tenderloins
- 1 c. fresh or frozen blackberries (If using frozen berries, thaw)
- 1/3 c. Dijon mustard
- 1/4 c. maple syrup
- 3 1/2 T. balsamic vinegar
In a large resealable bag, combine the soy sauce, red wine, honey and garlic. Add the pork tenderloins and seal the bag, turning to coat completely. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the pork and prepare the grill. Cook the meat over medium heat (or 4 inches from the coals) for about 10 minutes per side or until a thermometer inserted into the thickest part of the meat reads 160 degrees. Remove the meat from the grill and let it rest 10 minutes.
Meanwhile, combine the blackberries, mustard, maple syrup and vinegar in a small saucepan. Bring to a boil over medium heat -- stirring constantly. Remove from the heat and transfer to a serving dish. Cut the pork tenderloin into 1/2-inch thick slices. Arrange on serving plates and spoon the sauce over the meat.
- Yields: 8 servings
- Preparation Time: 30 minutes, plus marinating time