Grilled Pork Tenderloin with Wild Berry Port Sauce


Pork Tenderloin

  • 2 whole Pork tenderloins trimmed and silver skin remove
  • Salt and pepper to taste
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons olive oil

Wild Berry Port Sauce

  • 2 cups ruby port
  • 2 sprigs fresh thyme
  • 1 shallot sliced thin
  • 2 teaspoons finely chopped fresh peeled ginger
  • Zest of 1 large orange
  • 2 cups mixed berries (strawberry, blueberry, raspberry etc.) what ever is market fresh
  • Salt and pepper to taste



Pork Tenderloin

  1. Preheat barbeque: 2 burners set to medium high (375F) (190C), and 2 other burners set to low setting (275F) (135C). Brush grill with oil to prevent sticking.
  2. Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
  3. Place the pork tenderloins directly on the grill over the medium high heat burners.
  4. Cook for 3-4 minutes or until nice golden char marks are achieved.
  5. Flip the tenderloin and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
  6. Once the tenderloin is nicely charred, place the pork over low heat, close lid and cook a further 5 – 8 minutes, or until an instant read thermometer inserted in the thickest part reads (150F) (65C). Half way through cooking, turn the tenderloins.
  7. Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving.
  8. Slice and serve with a spoonful of the wild berry sauce.

Wild Berry Port Sauce

  1. To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest in a medium sized saucepan.
  2. Set the pan over medium heat bring to a boil then reduce to low heat and simmer.
  3. Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
  4. Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
  5. Season to taste with salt and pepper and reserve sauce for later.

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