Sac Valley Grilled Pork Tenderloin – a delicious recipe with pork tenderloin, olive oil, salt, ground black pepper, rosemary, fresh sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove the pork tenderloin from the refrigerator, and allow to come to room temperature, about 1 hour.
2
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub the pork with the olive oil, then sprinkle with salt, pepper, rosemary, and sage; rub the herbs into the pork.
3
Cook on the preheated grill until the tenderloin is crisp on all sides, about 15 minutes. Reduce heat to low and continue cooking, turning occasionally, until the pork is no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). While the pork is cooking, bring the blackberries and wine to a boil in a small saucepan over high heat. Reduce heat to low and continue simmering until the berries have burst and the sauce has reduced slightly, 10 to 20 minutes. Let the meat rest 10 minutes before slicing; serve with the blackberry sauce.
587
kcal
Calories
36
g
Fat
1
g
Carbs
61
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 8 ingredients. The key ingredients include: 2 pounds pork tenderloin, trimmed, 1 tablespoon olive oil, 1 tablespoon sea salt, 1/2 teaspoon ground black pepper, and more.
Yes, Sac Valley Grilled Pork Tenderloin 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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