Served at the 2025 Berries & BarBQ Wine Trail, Hermannhof Winery
Ingredients
2 pork tenderloins, silver skin removed
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup granulated sugar
Zest of 1 lemon
Zest of 1 orange
One 16-oz bag frozen mixed berries, thawed
Salt and freshly ground black pepper
2 tablespoons olive oil
Directions:
- If the tenderloins have long skinny tails on them, fold them over the top of the tenderloin and tie with kitchen string so that they are an even thickness.
- Combine the vinegar, wine, sugar, zests, and berries in a medium saucepan and heat over medium-high heat until the sugar dissolves. Remove the pan from the heat, mash the berries a little bit with the back of a fork, and let cool to room temperature.
- Pour the cooled marinade in a large zip-lock bag and add the tenderloins. Zip closed and refrigerate for at least 4 hours and up to 24 hours, turning the bag over a few times so the marinade covers the meat evenly.
- When ready to cook, remove the meat from the marinade and pat it dry. Salt and pepper the meat and let it rest for 30 minutes at room temperature.
- While the pork rests, pour the marinade into a medium saucepan and heat over medium-high heat until it boils. Reduce the heat to low and simmer the mixture, stirring every now and then until it reduces and becomes a thick sauce, about 30 minutes. Be careful not to let it burn on the bottom of the pan. Keep warm.
- Heat grill. Place tenderloins on hot grill. The sugar in the marinade has sweetened the pork, so it may brown quickly. Be careful not to let them burn.
- Grill the meat for 15 to 20 minutes (depending on the thickness of the meat) or until an instant-read thermometer inserted into the center reads 140°F to 145°F. Remove from the grill and transfer the tenderloins to a platter to rest, tented with foil for at least 10 minutes and up to 15 minutes. The temperature of the pork will rise about 7 to 10 degrees as it rests.
- To serve, slice the tenderloins on the diagonal about 3/4-inch thick and nap with the warm sauce.
- Serves 6-8
Recipe Credit: Carla Snyder
Serve with Hermannhof Chambourcin
