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Grilled Pork Tenderloin with Blackberry Cabernet Sauce

On Today’s Menu for Foodie Friday, we have a Grilled Pork Tenderloin topped with a delicious Blackberry, Cabernet Sauce. We’d suggest pairing this meal with a Cabernet Sauvignon preferably from Chateau Ste. Michelle because I’m on a C.S.M. kick at the moment.

I had this wine the other night while visiting with friends. It is pretty tasty on it’s own however in my case, I had it as a delicious sangria. After doing a little research, I found a recipe on their site which they actually suggest as a recipe to pair with the wine.

While we had it with Chicken & Vegetables, I think it would be amazing with Grilled Pork Tenderloin. So, here you go!

Grilled Pork Tenderloin Recipe

YIELD: 8 to 10 servings
PREP TIME: 15 minutes, 4 hours to marinate
COOK TIME: 1 hour
WINE SUGGESTION: Chateau Ste. Michelle Cabernet Sauvignon


cup balsamic vinegar
1 Tbsp brown sugar
2 tsp paprika
tsp dry mustard
1 Tbsp salt
1 tsp fresh ground black pepper
3 large pork tenderloins, trimmed of fat
2 Tbsp olive oil
Blackberry sauce, recipe follows


Mix the vinegar, sugar, salt and spices together; marinate pork up to 4 hours.

Heat grill to medium heat. Brush the pork with olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. Note: internal temperature should be about 150-155 . Transfer pork to cutting board and let rest about 8-10 minutes. Slice and serve with blackberry sauce.

Below is the recipe for the sauce.

Blackberry-Cabernet Sauce Recipe


1 Tbsp olive oil
3 small cloves garlic, minced
3 large or 5 small shallots, chopped fine
1 carrot, peeled and chopped
1 stalk of celery, chopped
2 cups Chateau Ste. Michelle Cabernet Sauvignon
4 cups beef or veal stock (preferably homemade)
3 cups fresh or frozen blackberries
2 Tbsp blackberry jam
2 Tbsp balsamic vinegar
1 tsp espresso powder
Kosher salt and pepper, to taste


Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saut until the vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste Michelle Cabernet Sauvignon to deglaze the pan, stirring well. Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.

Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until liquid is reduced by half and thickened. Season to taste with espresso, salt and pepper.

If you are going to do it, might as well do it right… here are some more food pairing ideas for the Cabernet Sauvignon.

Foods: bleu cheese, duck, beef, veal, dark chocolate
Herbs: mustard, paprika, rosemary, thyme
Spice: allspice, cloves, ginger, mace, nutmeg

(Chateau Ste. Michelle 2009 Columbia Valley Cabernet Sauvignon – $16)

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