Grilled Pork Tenderloin With Pickled Blackberries And Shallot – a delicious recipe with tenderloin, blackberries, shallot, White wine vinegar, Sugar, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rub a grill pan with a tablespoon or two of olive oil, so that it's nicely coated. Bring the pan to high heat and season the pork with salt and pepper.
2
Once the pan is searing hot, add the tenderloin. Turn it over on each of its four sides for about five minutes per side.
3
While the pork tenderloin is cooking, add the blackberries, sliced shallot, white wine vinegar, and sugar to a sauce pan. Turn the heat on high until the vinegar begins to boil. Reduce the heat to medium and let the berries and shallot simmer for five minutes. Remove the the pan from heat.
4
Once the pork is grilled on all sides, let it rest for about five minutes before cutting into it. Meanwhile, drain all of the liquid from the sauce pan. To serve, slice a few pieces of tenderloin and top them with the pickled blackberries and shallot. Season with any additional salt and pepper to taste.
514
kcal
Calories
24
g
Fat
25
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1.5 lb. Pork tenderloin, 1 Pint blackberries, 1 Large shallot, sliced, 1/2 c. White wine vinegar, and more.
Yes, Grilled Pork Tenderloin With Pickled Blackberries And Shallot falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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