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Grilled Pork With Balsamic-Red Raspberry Reduction

Grilled Pork With Balsamic-Red Raspberry Reduction, sliced on wood platter
Grilled Pork With Balsamic-Red Raspberry Reduction, sliced on wood platter

Grilled Pork With Balsamic-Red Raspberry Reduction

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Ingredients

  • 1 cup frozen unsweetened red raspberries
  • 1/3 cup balsamic vinegar
  • 1/4 cup finely chopped onion
  • 2 medium garlic cloves minced
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried pepper flakes
  • 1 pound pork tenderloin

Instructions

  • Combine all the ingredients, except the pork, in a medium bowl.
  • Stir gently, yet thoroughly until well blended.
  • Place the pork in a shallow glass pan, such as a pie pan, spoon half of the raspberry mixture over the pork, cover and refrigerate overnight or at least 8 hours, turning occasionally.
  • Cover and refrigerate remaining raspberry mixture until needed.
  • Preheat grill or grill pan coated with cooking spray over medium heat.
  • Remove pork from marinade, discarding marinade.
  • Pat pork dry and cook 22 minutes or until internal temperature reaches 145 degrees F with a meat thermometer, turning occasionally.
  • Place on cutting board and let stand while preparing reduction.
  • Place the reserved marinade in a medium nonstick skillet, bring to a boil over medium high heat and continue boiling 3 minutes or until measures 1/4 cup liquid. Remove from heat.
  • Thinly slice the pork and serve with sauce. Sprinkle with additional coarsely ground black pepper.

Video

Notes

This recipe was provided by a third party and we do not have complete nutrition information for it.

Nutrition

Calories: 190kcal | Carbohydrates: 11g | Protein: 24g | Fat: 4g
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!

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