Prep 10 mins
Cook 40 mins
Low-fat, delicious and juicy!
- 2 (14 ounce) pork tenderloin
- 2 1⁄2 cups fresh blackberries
- 2 tablespoons rosemary
- 4 tablespoons thyme
- 2 tablespoons white wine vinegar
- 2⁄3 cup water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1 tablespoon garlic, minced (about 2 cloves)
- 1 tablespoon cornstarch
- 1⁄4 cup water, cold
- 2⁄3 cup blackberry liqueur
- To marinate the meat:.
- Place the tenderloins in a glass dish or ziplock bag. In a medium saucepan over medium-high heat bring 2 cups berries, rosemary, thyme, vinegar, water, salt and pepper to a boil. Remove from heat and let it cool. Pour the liquid over the tenderloins, cover and store in the fridge from 8 hours to overnight. Turn the tenderloins occasionally if in a glass pan to ensure even marinating.
- To grill:.
- Heat the grill to medium high. Drain the tenderloins and reserve the marinade. Grill the tenderloins on all sides, turning with tongs until cooked through which will be about 25-30 minutes depending on your grill. Let it rest for 5 minutes before slicing.
- Making the sauce:.
- Strain the marinade through a fine strainer and reserve 1/2 cup of the liquid. In a medium skillet, over high heat, bring the liquid to a boil. Add garlic and continue to cook until the liquid is reduced, about 1/4 cup. Dissolve cornstarch in the cold water and stir into the reduced liquid. Add blackberry liqueur and cook, stirring occasionally until it is smooth, glossy and thick, about 2 minutes. Toss in the remaining 1/2 cup fresh berries.
- To serve:.
- Thinly slice the tenderloins, drizzle meat with 1-2 tablespoons of sauce for each plate. Garnish with additional berries if you want.
- Nutritional info: 163 calories per serving, 5.6 g of total fat, 54.6 g cholesterol, 178 g sodium, 1.9g fiber, 21.9 g protein.