- 2 pork tenderloins, each weighing approximately 1/2 lb.
- 5 T. sesame oil
- 5 T. sherry vinegar
- 5 T. soy sauce
- 1 tsp. onion powder
- 2 c. frozen blackberries
- 2 T. brown sugar
- 2-3 T. honey mustard -- I prefer a macadamia honey mustard with a little tang to it
Trim the tenderloins of all visible fat and place them in a large resealable plastic bag. In a small saucepan, combine the next four ingredients (oil thru onion powder) and heat over low heat, stirring constantly. Once the mixture is just warm and the powder is completely incorporated, carefully pour the mixture over the pork tenderloins in the bag. Seal the bag and refrigerate for 2 to 24 hours.
Prepare a grill for high heat, indirect cooking. When the grill is heated, place the tenderloins on the grill using metal tongs. Cover the grill and grill the meat indirectly for about 20 minutes, turning once, or until the meat registers 160 degrees when probed with an instant-read thermometer. Remove the tenderloins from the grill and allow them to rest, covered with aluminum foil, for about 10 minutes before slicing them across the grain into 1/2-inch medallions.
Meanwhile, for the sauce, combine the frozen berries, sugar and mustard in a medium saucepan. Cook over medium-low heat, stirring frequently, until the berries soften and the mixture begins to bubble. Reduce the heat to low and cook, stirring often, until the liquid develops a syrupy consistency. Serve the warm sauce with the grilled tenderloin.
Depending on the time of the year and the availability of fresh produce, I like to serve this entree with steamed asparagus or green beans and a mildly-seasoned rice or wheat berry pilaf. The complex flavors of the entree make it easy to pair with many wines -- white or red. Enjoy!
- Yields: 4-6 servings
- Preparation Time: 30 minutes, plus marinating time