Grilled Pork with Blackberry-Sage Sauce

Grilled Pork with Blackberry-Sage Sauce Recipe
Photo: Randy Mayor; Stylist: Jan Gautro
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.


6 servings (serving size: about 3 ounces pork and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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


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)


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.

Bill and Cheryl Jamison,

Cooking Light

June 2009
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