By Amy Casey
Berries are loaded with health benefits as well as being delicious. Blueberries are high in vitamin C, fiber, and may help fight cancer. Not to be outdone by the tiny blue powerhouses, strawberries taut their own nutritional value. They are high in antioxidants that help fight arthritis and heart disease and potassium which can lower blood pressure.
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Grilled Pork Tenderloin with Berry Bacon Sauce
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory collide in this summery pork tenderloin recipe. Local berries make a unique sauce thats perfect for grilling season.
Ingredients
- 4 slices chopped bacon
- 1/2 cup finely chopped red onion
- 2 cloves finely chopped garlic
- 1/4 cup balsamic vinegar
- 1/3 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp stone ground mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cups (237 ml) blueberries
- 1/2 cup chopped strawberries
- 1 lbs (700 g) pork tenderloin
- Olive oil
- Salt
- Pepper
Instructions
- In a large sauté pan over medium-high heat, add the bacon. Cook until crisp and browned. Remove to a paper towel-lined plate, leaving the bacon grease in the pan.
- Add the red onion and garlic and sauté for 3–4 minutes, or until the onions begin to soften.
- Add the balsamic vinegar, brown sugar, Worcestershire sauce, mustard, salt, pepper, blueberries, and strawberries.
- Bring to a boil, then reduce the heat to medium-low and cook for 8–10 minutes, or until the berries break down and the sauce thickens.
- Stir in half of the cooked bacon.
- Heat a grill to medium-high heat (approximately 375°F (190°C)).
- Drizzle the pork tenderloin with olive oil and generously season with salt and pepper.
- Grill the tenderloin on each side for about 5–7 minutes, rotating a quarter turn each time.
- Continue grilling and rotating the pork for a total of 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
- During the last 5 minutes of grilling, brush the pork tenderloin with some of the berry sauce.
- Remove the pork from the grill and let rest for 5 minutes.
- Slice the pork, sprinkle with the reserved bacon, and serve with the remaining sauce.
Notes
- For a smokier flavor, use applewood-smoked bacon.
- To adjust sweetness, reduce the brown sugar by 1-2 tablespoons.
- Leftovers can be stored in the refrigerator for up to 4 days; reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6oz
- Calories: 450
- Sugar: 20
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How do I keep the pork tenderloin from drying out on the grill?
Use a meat thermometer and pull the tenderloin off at 145 F, then let it rest for five to ten minutes. The internal temperature will continue to rise, and resting lets the juices redistribute.
What type of berries work best for the berry bacon sauce?
Blackberries and blueberries both work well since their tartness balances the smoky, salty bacon. Fresh berries are ideal, but frozen ones can be used if thawed and drained first.
Can I make the berry bacon sauce ahead of time?
Yes, the sauce can be prepared a day in advance and stored in the fridge. Reheat it gently on the stovetop while the pork rests, adding a bit of water if it has thickened too much.
