Grilled Pork with Blackberry-Sage 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
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Prepare grill to medium heat.
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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.
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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.
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