Grilled Pork Tenderloin with Berries and Nectarines

Name: Grilled Pork Tenderloin with Berries and Nectarines
Ingredients: Two 12-ounce trimmed pork tenderloins; 3 cups fresh or frozen blackberries or raspberries; 3 cups fresh or frozen blackberries or raspberries; 3 cups fresh or frozen blackberries or raspberries; 2 large, firm ripe nectarines, pitted and halved; 2 cups Chicken Stock, low salt or unsalted; 2 cups Chicken Stock, low salt or unsalted; 1 teaspoon finely grated lemon zest; 3 tablespoons olive oil; ¾ cup sugar; 1 cup hearty red wine; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; One 2-inch piece cinnamon stick, broken; 1 cup red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This simple recipe uses a fresh berry marinade that works equally well with duck breasts. The nectarines need to be full of flavor for this to work. Alternatively, you could use mango or pineapple if flavorful nectarines aren’t available.

Ingredients

1 cup red wine vinegar
1 cup hearty red wine
¾ cup

Main course
Gluten-free

Method

Combine the vinegar, wine, sugar, 1 tablespoon of the olive oil, lemon zest, cinnamon stick, 1 teaspoon salt, ½ teaspoon