Grilled Pork Tenderloin with Wild Blueberry Red Wine Sauce
July9
Grilled Pork Tenderloin with Wild Blueberry Red Wine Sauce
Author: Sisters #2 & 3
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
- Trim excess fat & silver skin from the tenderloins; set aside.
- 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.
- Weight with a plate if necessary, to keep the meat fully submerged in the brine.
- Dissolve salt & sugar in boiling water.
- Add this to the cold water.
- Add pepper and stir to combine.
- Add pork, cover and refigerate 6-12 hours.
- To assemble, remove the pork from the brine.
- Rinse the meat twice after removing from brine; discard brine.
- If you are not ready to cook after the brining time, refrigerate until ready to cook.
- Rub oil over the entire loins before grilling.
- 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.
- Turn off the heat keeping the lid closed and continue to cook pork for another 5 minutes.
- 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).
- Once brined the pork cooks faster, so do not overcook.
- Hint-the meat will remain pink from the brine (not from being undercooked).
- While this is occurring, make the sauce.
- In a sauce-pan over medium-high heat, add red wine.
- Bring to a boil stirring frequently until the sauce is the consistency of heavy cream.
- Remove from heat and drop in minced hot pepper.
- Just before serving, whisk in blueberry jam and butter until blended.
- Remove the pork from the grill and transfer to cutting board.
- Let stand 15 minutes before carving.
- Cut the pork cross-grain into ½ inch slices.
- To serve, spoon some sauce onto each individual serving plate.
- 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.
