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1
To marinate the meat:.
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2
Place the tenderloins in a glass dish or ziplock bag.
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3
In a medium saucepan over medium-high heat bring 2 cups berries, rosemary, thyme, vinegar, water, salt and pepper to a boil.
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4
Remove from heat and let it cool.
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5
Pour the liquid over the tenderloins, cover and store in the fridge from 8 hours to overnight.
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6
Turn the tenderloins occasionally if in a glass pan to ensure even marinating.
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7
To grill:.
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8
Heat the grill to medium high.
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9
Drain the tenderloins and reserve the marinade.
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10
Grill the tenderloins on all sides, turning with tongs until cooked through which will be about 25-30 minutes depending on your grill.
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11
Let it rest for 5 minutes before slicing.
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12
Making the sauce:.
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13
Strain the marinade through a fine strainer and reserve 1/2 cup of the liquid.
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14
In a medium skillet, over high heat, bring the liquid to a boil.
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15
Add garlic and continue to cook until the liquid is reduced, about 1/4 cup.
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16
Dissolve cornstarch in the cold water and stir into the reduced liquid.
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17
Add blackberry liqueur and cook, stirring occasionally until it is smooth, glossy and thick, about 2 minutes.
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18
Toss in the remaining 1/2 cup fresh berries.
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19
To serve:.
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20
Thinly slice the tenderloins, drizzle meat with 1-2 tablespoons of sauce for each plate.
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21
Garnish with additional berries if you want.
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22
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.
