This grilled blackberry-wine pork loin is so
easy-to-make and so delicious! Photo shows the grilled pork loins before the Blackberry-Wine Sauce was added.
Check out Linda's six-course
Grilled Pork Loin with Blackberry-Wine Sauce dinner menu (includes recipes).
Grilled Pork Loin with Blackberry-Wine Sauce
Yields: 8 to 10 servings
Prep time: 15 min
Cook time: 18 min
Blackberry-Wine Sauce (see recipe below)
2 to 4 petite pork tenderloin roasts
3/4 cup coarse
3/4 cup granulated sugar
1 cup boiling water
1 gallon cold water
1 tablespoon coarsely ground
Parsley, minced (for garnish)
Prepare Blackberry-Wine Sauce; set aside.
the tenderloin roast of fat and silver skin (see photo on left). Silver skin is a silvery-white connective tissue. It doesn't dissolve when the
tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloins to curl up into the shape of a quarter
Brining the Pork Tenderloin:
Guidelines For Brining Pork.
A heavy-duty plastic tube, stainless-steel bowl, or re-sealable plastic bag can work as a brining container, as
long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat
fully covered by the brine. To determine how much brine you'll need, place the meat to be
brined in your chosen container. Add water to cover. Remove the meat and measure the
Dissolve salt and
sugar in the boiling water. Add it to the cold water. Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to
combine. Place pork roasts in the water; cover and refrigerate 6 to 12 hours.
Remove the pork from the brine. Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready
to cook at the end of the brining time, refrigerate until ready to use.
When ready to grill, bring roast to room temperature. Rub olive oil over the entire roast before grilling.
Barbecue grill. Bring roast to room temperature before cooking. Place pork roasts onto hot grill; close the lid and grill for 7 minutes. Turn the
pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
After 5 minutes, insert an instant-read
meat thermometer into thickest part of the roast, temperature should read 145° to 150°F
(if not, close the lid and let the pork continue to roast). Once brined, the pork cooks faster so be careful and use a thermometer inserted
into the thickest part of the meat. The meat will remain pink from the brine.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from grill and transfer onto a cutting board; let pork roasts stand 15 minutes before carving (meat
temperature will rise 5 to 10 degrees after it is removed from the oven). Cut the pork across the grain into 1/2-inch slices.
To serve, spoon some Blackberry-Wine Sauce onto each individual serving plate. Place pork slices on top of the
sauce like dominos (overlapping each slice). Sprinkle parsley over the dish
to add some extra color.
Makes 8 to 10 servings.
1 1/2 cups red
wine (I like to use pinot noir wine)
1/2 cup seedless blackberry jam
jalapeno chile pepper, seeded and finely minced
2 to 3 tablespoons butter