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.
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)
How to Make It
Prepare grill to medium heat.
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.
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.
I liked the taste of this recipe, but overall, it was a lot of work for not much result. I couldn't taste much sage flavor other than the actual pieces of sage I scattered over the top of the pork. The sauce also took much longer to reduce for me - about 20 minutes total. Overall, good flavors but a lot of work for a weeknight. I paired the meal with this risotto - http://www.myrecipes.com/recipe/sage-risotto-with-fresh-mozzarella-prosciutto-10000001031618/ - and it was a good complement to the pork.
Tonight is the 3rd time I am making this recipe. Pork Tenderloin is very inexpensive here and the blackberries were from a friends garden so for me this is a VERY cheap meal. Tonight I am making it with Roasted Herb Potaoes and Baked Acorn Squash. My sauce came out very thick and I froze what was left and used it again. Everyone has loved this recipe. But the sauce IS alot of work...
I thought this was a terrific sauce. I didn't buy enough berries (should have read the recipe closer) so I only had a small container of berries and added strawberry preserves to make up for it. Turned out fantastic. My young daughters LOVED it. This would be very good on chicken or fish as well.
The blackberry sauce did take a lot of time and mine was not very thick at all, however it had good flavor. I served this dish with roasted fingerling potatoes and steamed cauliflower. I will probably make again.
This was delicious and I would easily serve this to guests. I substituted frozen blackberries for the fresh as they are not yet in season. Everything went together easily. I served it with the suggested menu that was in the back of the magazine - with the exception of using whole wheat couscous, pinenuts and dried cranberries. I will definitely make this again.
This recipe was just okay. I had high expectations for this dish and I was really disappointed with the sauce. The sauce was time consuming, which is okay, but it just didn't have the flavor I was expecting. It was very bland. Overall, it was a good meal, but I don't plan on making this sauce again.
I was surprised and disappointed by this sauce. I thought it was just alright but expected stellar based on the previous reviews. I almost think I must have done something wrong, but the recipe is so simple I am not sure how I could have messed it up. I would not use prescious blackberries on this recipe again.
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