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Grilled Pork with Blackberry-Sage Sauce

Photo: Randy Mayor; Stylist: Jan Gautro
Yield 6 servings (serving size: about 3 ounces pork and 2 tablespoons sauce)
If your blackberries are particularly sweet or tart, adjust the amount of sugar in the sauce accordingly by 1/2 teaspoon or so to find the right balance.

Ingredients

  • Cooking spray
  • 2 tablespoons minced shallots
  • 3 cups fresh blackberries (about 1 pound)
  • 1/2 teaspoon chopped fresh sage
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons sugar
  • 1 tablespoon butter
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon black pepper
  • 1 (1 1/2-pound) pork tenderloin, trimmed
  • Sage sprigs (optional)

Nutrition Information

  • calories 199
  • fat 6.1 g
  • satfat 2.6 g
  • monofat 2.3 g
  • polyfat 0.7 g
  • protein 25.3 g
  • carbohydrate 10 g
  • fiber 4 g
  • cholesterol 79 mg
  • iron 2 mg
  • sodium 439 mg
  • calcium 32 mg

How to Make It

  1. Prepare grill to medium heat.

  2. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.

  3. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigs, if desired.