Grilled Pork Tenderloin with Wild Blueberry Red Wine Sauce

July9

Grilled Pork Tenderloin with Wild Blueberry Red Wine Sauce
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Tenderloin is brined and placed for a short time on the grill
Ingredients
  • 2-4 petite pork tenderloins
  • Brine:
  • ¾ c coarse salt
  • ¾ sugar
  • 1 c boiling water
  • 1 litre cold water
  • 1 T coarsely ground pepper
  • 2 T olive oil
  • Sauce:
  • 1½ c red wine
  • ½ c blueberry jam or preserves
  • 1 jalapeno pepper, seeded and finely minced
  • 2-3 T butter
Instructions
  1. Trim excess fat & silver skin from the tenderloins; set aside.
  2. A stainless steel bowl, or a heavy duty resealable plastic bag can work as a brining container as long as the pork is fully submerged.
  3. Weight with a plate if necessary, to keep the meat fully submerged in the brine.
  4. Dissolve salt & sugar in boiling water.
  5. Add this to the cold water.
  6. Add pepper and stir to combine.
  7. Add pork, cover and refigerate 6-12 hours.
  8. To assemble, remove the pork from the brine.
  9. Rinse the meat twice after removing from brine; discard brine.
  10. If you are not ready to cook after the brining time, refrigerate until ready to cook.
  11. Rub oil over the entire loins before grilling.
  12. Pre-heat barbeque grill. Place tenderloins onto hot grill; close the barbeque lid for 7 minutes. Turn the pork over, close the lid and grill for another 6 minutes.
  13. Turn off the heat keeping the lid closed and continue to cook pork for another 5 minutes.
  14. Insert an instant read meat thermometer into the thickest part of the loin, the temperature should read 145 to 150 degrees F (if not, close the lid and let the meat continue to roast).
  15. Once brined the pork cooks faster, so do not overcook.
  16. Hint-the meat will remain pink from the brine (not from being undercooked).
  17. While this is occurring, make the sauce.
  18. In a sauce-pan over medium-high heat, add red wine.
  19. Bring to a boil stirring frequently until the sauce is the consistency of heavy cream.
  20. Remove from heat and drop in minced hot pepper.
  21. Just before serving, whisk in blueberry jam and butter until blended.
  22. Remove the pork from the grill and transfer to cutting board.
  23. Let stand 15 minutes before carving.
  24. Cut the pork cross-grain into ½ inch slices.
  25. To serve, spoon some sauce onto each individual serving plate.
  26. Place slices over top of the sauce like dominoes (overlapping each slice). Sprinkle with parsley if desired to add a colour contrast.

Last weekend at the cottage, Sister #2 was responsible for supper and pulled out this favourite recipe of Sister #3’s.  She served the tenderloin with a wild rice pilaf, green beans tossed in pesto and an artichoke and zucchini salad for a nutritious and delicious dinner.

Kath’s quote:  “It is, of course, entirely possible to cook without using wine.   It is also possible to wear suits and dresses made out of gunny sacks, but who wants to?”-Morrison Wood

Love-that is all.

 

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