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.
Grilled Pork with Blackberry-Sage Sauce
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.
Yield: 6 servings (serving size: about 3 ounces pork and 2 tablespoons sauce)
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Amount per serving
- Calories: 199
- Fat: 6.1g
- Saturated fat: 2.6g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.7g
- Protein: 25.3g
- Carbohydrate: 10g
- Fiber: 4g
- Cholesterol: 79mg
- Iron: 2mg
- Sodium: 439mg
- Calcium: 32mg
- 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.
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