Grilled Pork Tenderloin with Berry Balsamic Sauce

Here’s another elegant but easy pork
tenderloin recipes.
 It’s always one of my favorite dinners to
prepare. There’s no waste and it’s the
perfect size for the two of us or a small family.
There are so many ways to cook it and it’s done
in less than 30 minutes. This one is so easy
 because it only uses few simple ingredients
that you probably have in your pantry.
It will create a fast and fantastic 
balsamic infused berry sauce.This sauce has a 
delicious tang condiment for the cumin grilled 
pork tenderloin.

To serve: Slice the grilled tenderloin and
 drizzle with the berry sauce sauce.

Rub tenderloin with olive oil and salt, pepper
and cumin. Let rest for 15-30 minutes. Grill,
 covered just until done-about 16 minutes.
That keeps it moist and juicy-tender.
 Prepare the berry
balsamic sauce. Keep warm.

Tonight I served it with acorn squash and a 
green vegetable. It’s a  pretty and colorful 
combination that’s also healthy and on the table
 in less than 30 minutes. For the squash I just 
pierced it a few times with the tip of a paring
 knife and microwaved for about 4-5 minutes 
until tender. Then just cut it in half and scoop out 
the seeds. To serve, add butter and season with 
salt and pepper. So easy that way. The vegetable
 was also just microwaved for a few minutes.
Keep this recipe on your list for fall menus. 
Grilled Pork Tenderloin 
with Berry Balsamic Sauce
1 lb pork tenderloin
olive oil
1 t ground cumin
1/2 t salt
1/4 t pepper
1/3 C berry preserves 
(blackberry, boysenberry, raspberry)
2 T balsamic vinegar
1 T Worcestershire sauce
pinch red pepper flakes
2 T green onions or chives for garnish

Rub pork all over with olive oil and sprinkle 
with the seasonings. Let rest for 15-30
 minutes. Grill on a cover grill for 14-16 
minutes, turning occasionally just until the
 rareness is gone. It will continue to cook once
removed to a cutting  board. Let rest for 
5 minutes before  slicing on an angle.
Meanwhile make the sauce in a small skillet
Combine: preserves, vinegar, Worcestershire 
sauce and a pinch of crushed red pepper.
 Bring to a gentle boil for 2 minutes to
 slightly thicken. Serve sauce over pork 
and sprinkle with green onion. 
2-4 servings

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