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Rating: 4 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

Bill and Cheryl Jamison
Recipe by Cooking Light June 2009

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Credit: Randy Mayor; Stylist: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

199 calories; fat 6.1g; saturated fat 2.6g; mono fat 2.3g; poly fat 0.7g; protein 25.3g; carbohydrates 10g; fiber 4g; cholesterol 79mg; iron 2mg; sodium 439mg; calcium 32mg.
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