Grilled Pork Tenderloin with Blackberry Sauce and Blackberry Mint Salad
TOTAL TIME45 mins
SKILL LEVELBeginner
SERVINGS2-4
About this RecipeMagic happens when you pair slow roasted golden rotisserie flavor tenderloin and fruity arugula salad, Top both with a luscious blackberry sauce and enjoy to your heart’s content!
Let's CookWe speak pork, now you can too!![]()
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Ingredients
Gather Ingredients from the list below 2 cups Arugula 1 cup Blackberries 1/4 cup Mango, cut into cubes 1/4 cup Pomegranate seeds 1/4 cup Mint leaves, chopped 1/4 cup Silvered almonds 1/2 cup Blackberries 1/2 cup Extra virgin olive oil 3 tbsps. White wine vinegar 1 tbsp. Maple syrup 1 1/2 tsps. Dijon mustard 2 Medium garlic cloves 1/4 tsp. Salt 1/4 tsp. Ground black pepper
Gather Ingredients from the list below
Grilled Pork Tenderloin with Blackberry Sauce and Blackberry Mint Salad
Blackberry Sauce
Directions
1.
Preheat the grill to medium heat and oil the grates.
2.
Place the pork tenderloin on a cutting board and use a small, sharp knife to remove any visible fat and silver skin.
3.
Place the trimmed tenderloin in the center of the grill grate. Cover and cook for 15 to 20 minutes, turning every 3 to 5 minutes, or until the internal temperature reaches 145°F.
4.
Remove the pork from the grill and let it rest on a cutting board for 10 minutes, then slice into 1- to 2-inch thick medallions.
5.
In a blender, puree the blackberries, oil, vinegar, maple syrup, mustard, garlic, salt, and pepper for one minute or until smooth. Set the sauce aside.
6.
In a large bowl, combine the arugula, blackberries, mango, pomegranate seeds, mint, and almonds to make the salad.
7.
Arrange the salad and pork medallions on each plate, then drizzle with the blackberry sauce.
8.
Serve immediately and enjoy.
