' Grilled Pork Tenderloin with Blackberries - Vino Mas

Grilled Pork Tenderloin with Blackberries


  • 4 Bone In Pork Chops, trimmed
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh thyme, divided
  • ½ teaspoon dried thyme 
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¾ teaspoon salt, divided
  • ¼ cup chopped shallots or finely diced red onions
  • 2 cups blackberries
  • 2 tablespoons dry red wine
  • 2 tablespoons chopped fresh basil, plus more for garnish


  • Step 1:   Pre-heat oven to 375.  Brush pork with 1 tablespoon oil on both sides and sprinkle with mixture of : ½ teaspoon dried thyme, smoked paprika, chili powder and 1/2 teaspoon salt. Sear in a well oiled cast iron skillet on both sides.  Place skillet in oven, until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 20 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
  • Step 2:  While Pork is cooking, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add shallots or red onions and fresh thyme and cook, stirring occasionally, until softened, about 2 minutes. Add blackberries and cook, stirring occasionally, until the berries are softened, 5- 6 minutes. Stir in wine and increase the heat to high; cook for 1 minute. Remove pan from heat and stir in basil and the remaining 1/4 teaspoon salt.
  • Step 3:  Serve the pork chops with the blackberry sauce. Garnish with fresh basil and thyme.

    Paired with Portos Tinto Fino
    Adapted from Eating Well June 2020

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