Barbecued Pork Tenderloin in Blackberry Ginger Balsamic Marinade

Ingredients

  • 2 pork tenderloins
  • 1 cup Bella Oliva Blackberry Ginger Balsamic Vinegar
  • 1 large red onion
  • 2 large Portobello mushrooms
  • 2 cloves of garlic
  • 1 tbsp Bella Oliva EVOO (any single varietal)
  • ¼ cup chopped fresh scallions

Preparation:

Peel onion and cut into quarters.  Clean mushrooms with a damp towel then remove stems (keep caps whole). Mince stems and set aside for sauce. Mince garlic (fine) and set aside. Chop scallions and set aside.

For Marinade:

Place pork tenderloins, red onions and mushroom caps in a large zip lock bag, add 1 cup Blackberry Ginger Balsamic Vinegar plus a few twists of fresh cracked pepper. Seal, toss back and forth lightly a few times then place in refrigerator (on plate or pan in case of leakage) for 2 to 4 hours. Remove from refrigerator at least 20 minutes before grilling to allow tenderloins to come up to room temperature so they cook evenly.

For the Sauce/Drizzle:

Remove pork and vegetables from zip lock bag and reserve liquid in a bowl. In a saucepan or small skillet, add the olive oil and minced garlic; saute garlic on low heat until tender, about 2 minutes. Add minced mushroom stems and reserved marinade. Simmer on medium for about 10 minutes or until reduced to a syrupy consistency. This step can be prepared ahead of time and leave sauce on low uncovered; it can always be thinned back down with a little addition of more Blackberry Ginger Balsamic Vinegar.

While sauce is simmering, place pork tenderloins, red onions and mushroom caps on barbecue. Cook tenderloins on high for 3-4 minutes per side. Remove when reached 150-155 and one level less than desired doneness (they are very lean and continue to cook after removed from barbecue). Let rest for at least 5 minutes prior to serving. Cook mushrooms and onions for 6-8 minutes, turning every 2-3 minutes.

Serving:

Once rested, slice tenderloins into ½ inch thick pieces, arrange on warmed dinner plate in a shingled semi-circle. Slice red onions and mushroom caps into thick pieces and place in center of plate. Drizzle with sauce and garnish with chopped scallions. Serve with Couscous, Wild Rice or pan-seared polenta.

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