I love the summertime – when all of the yummy fruits hit the grocery stores. Melons, berries, stone fruits… yum! I eat way too much fruit in the summer – but it’s just so good that I can’t help myself! When Stas and I sit down with a bowl of cut-up cantaloupe or watermelon, one of us ends up having to take the bowl away because we cannot stop ourselves.
I bought a couple packages of blackberries for this recipe – and Stas was very upset when I told him that he wasn’t allowed to eat them 🙂 But it was all for a good cause… this recipe came out great! We both loved it (even though he doesn’t usually like sauces).
This recipe would be great for a dinner party – or even an outdoor grilling/lunch party. To save time, make the sauce ahead of time (I’d say up to a day ahead of time).
We don’t own a grill (because we live in a loft… and have no yard), but I used my grill pan on the stovetop and it came out just fine…
Grilled Pork with Blackberry-Sage Sauce
from Cookling Light, June 2009
2 tablespoons minced shallots (I didn’t have any – oops!- so I used some white onion instead)
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 (Again, didn’t have any!! I used 2 tablespoons red wine vinegar + 1 tsp sugar)
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)
(If using a grill, prepare grill to medium heat)
Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots (or onions) 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 (or grill pan on stovetop over medium heat) 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.
serves 6 (about 3 ounces pork and 2 tablespoons sauce)
And for all of you on Weight Watchers: 1 serving = 4 points
By the way, that bamboo cutting board was only $3 at a flea market! I’m sure I’ll find out why it was so cheap one of these days. But in the meantime, it’s awesome!