Description
Pick up some local berries that are bountiful during the early growing season. Transform them into a sweet and savory sauce for this grilled pork for an unforgettable dinner.
Ingredients
Scale
- 4 slices of bacon, chopped
- ½ cup finely chopped red onion
- 2 garlic cloves, finely chopped
- ¼ cup balsamic vinegar
- 1/3 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon stone ground mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups blueberries
- ½ cup chopped strawberries
- 1 pork tenderloin, about 1 ½ pounds
- 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 and leave 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. The berries will begin to break down and the sauce will thicken. Stir in half of the cooked bacon.
- Heat a grill to medium high heat. 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 in internal temperature of the pork is about 145 degrees F. 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 along with the remaining sauce.
- Prep Time: 25 mins
- Cook Time: 1 hour
- Category: Main