Grilled Pork Loin with Blackberry-Wine Sauce Recipe


This Grilled Pork Loin with Blackberry Wine Sauce is so easy to make and so delicious!  You can not go wrong serving this delicious and outstanding grilled pork loin with this savory sweet blackberry wine sauce.  The Blackberry Wine Sauce is so outstanding that you will find yourself using this sauce recipe for other recipes.


Grilled Pork LoinPhoto below shows the grilled pork loins before the Blackberry-Wine Sauce was added.


Please check out Linda’s six-course Grilled Pork Loin with Blackberry-Wine Sauce dinner menu (includes recipes).

More great Pork Recipes.




Grilled Pork Loin with Blackberry-Wine Sauce Recipe:

Grilled Pork Loin with Blackberry-Wine Sauce Recipe

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 8 to 10 servings


Blackberry-Wine Sauce (see recipe below)
2 to 4 petite pork tenderloin roasts
3/4 cup coarse salt
3/4 cup granulated sugar
1 cup boiling water
1 gallon cold water
1 tablespoon coarsely ground black pepper
2 tablespoons olive oil
Parsley, minced (for garnish)



Prepare Blackberry-Wine Sauce; set aside.

Pork LoinTrim the tenderloin roast of fat and silver skin (see photo on left).  Silver skin is a silvery-white connective tissue.  It does not 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 moon.

Brining the Pork Tenderloin:  
Check out 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 will need, place the meat to be brined in your chosen container.  Add water to cover. Remove the meat and measure the water.

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.

Preheat 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 degrees 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.

Thermapen ThermometerThis 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.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

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.


Blackberry-Wine Sauce Recipe:
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

In a saucepan over medium-high heat, add red wine.  Bring to a boil, stirring frequently until sauce is reduced to the consistency of heavy cream.  If it is reduced too much, use more wine to make sauce the desired consistency.

Remove from heat and add the minced hot pepper.  Just before serving, whisk in blackberry jam and butter until blended.

Comments and Reviews

Leave a Reply