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SummerLunchDinner

Grilled Pork Tenderloin with Blackberry Sauce and Blackberry Mint Salad

alarm
Total Time:
45 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
2 Servings

Magic happens when you pair slow roasted golden rotisserie flavor tenderloin and fruity arugula salad, Top both with a luscious blackberry s View More expand_more

Magic 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!

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Grilled Pork Tenderloin with Blackberry Sauce and Blackberry Mint Salad
alarm
Total Time:
45 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
2 Servings

Ingredients


Grilled Pork Tenderloin with Blackberry Sauce and Blackberry Mint Salad

Product ImageSlow Roasted Golden Rotisserie Flavors Pork Tenderloin
  • Smithfield Slow Roasted Golden Rotisserie Flavor Tenderloin
  • 2 cups Arugula2 cups
  • 1 cup Blackberries1 cup
  • 1/4 cup Mango, cut into small cubes1/4 cup
  • 1/4 cup Pomegranate seeds1/4 cup
  • 1/4 cup Mint leaves, chopped1/4 cup
  • 1/4 cup Slivered almonds1/4 cup

Blackberry Sauce

  • 1/2 cup Blackberries1/2 cup
  • 1/2 cup Extra-virgin olive oil1/2 cup
  • 3 tablespoons White wine vinegar3 tablespoons
  • 1 tablespoon Maple syrup1 tablespoon
  • teaspoons 1.5 Dijon mustardteaspoons 1.5
  • 2 Medium garlic cloves2
  • 1/4 teaspoon Salt1/4 teaspoon
  • 1/4 teaspoon Ground black pepper1/4 teaspoon

Instructions


  1. Preheat grill to medium and oil the grates. Place tenderloin on a cutting board. Remove any fat and/or silver skin from the tenderloin with a small, sharp knife. Place in the center of grate. Cover and cook for 15-20 minutes, turning every 3-5 minutes or until the internal temperature reaches 145F. Remove the pork from grill and rest for 10 minutes on a cutting board before cutting into medallions 1-2” thick.

  2. Puree blackberries, oil, vinegar, maple syrup, mustard, garlic, salt, and pepper in a blender for one minute or until thoroughly mixed. Set aside.

  3. In large bowl, mix salad ingredients together, arugula, blackberries, mango, pomegranate seeds, mint, and almonds.

  4. Place salad and pork medallions onto each plate and pour blackberry sauce over both. Ready to serve.

For the Love of Meat

Ingredients


Grilled Pork Tenderloin with Blackberry Sauce and Blackberry Mint Salad

  • Smithfield Slow Roasted Golden Rotisserie Flavor Tenderloin
  • 2 cups Arugula2 cups
  • 1 cup Blackberries1 cup
  • 1/4 cup Mango, cut into small cubes1/4 cup
  • 1/4 cup Pomegranate seeds1/4 cup
  • 1/4 cup Mint leaves, chopped1/4 cup
  • 1/4 cup Slivered almonds1/4 cup

Blackberry Sauce

  • 1/2 cup Blackberries1/2 cup
  • 1/2 cup Extra-virgin olive oil1/2 cup
  • 3 tablespoons White wine vinegar3 tablespoons
  • 1 tablespoon Maple syrup1 tablespoon
  • teaspoons 1.5 Dijon mustardteaspoons 1.5
  • 2 Medium garlic cloves2
  • 1/4 teaspoon Salt1/4 teaspoon
  • 1/4 teaspoon Ground black pepper1/4 teaspoon

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