Chili-Spiced Pork Tenderloin with Caramelized Blackberry Sauce

Name: Chili-Spiced Pork Tenderloin with Caramelized Blackberry Sauce
Cuisine: American
Ingredients: 2 pork tenderloins, trimmed; Avocado oil; 1 TBS chili powder; 1/2 cup granulated sugar; 1/2 cup balsamic vinegar; 1 1/4 cups blackberry preserves, seedless; 1/2 cup chicken stock; 2 tbs unsalted butter; Salt and pepper to taste

1 step

Updated at: Tue, 17 Sep 2024 14:23:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories513.6 kcal (26%)

Total Fat12.3 g (18%)

Carbs65 g (25%)

Sugars53.5 g (59%)

Protein35.3 g (71%)

Sodium322 mg (16%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2pork tenderloins

trimmed

avocado oil

1 Tbschili powder

½ cupgranulated sugar

½ cupbalsamic vinegar

1 ¼ cupsblackberry preserves

seedless

½ cupchicken stock

2 Tbsunsalted butter

Instructions

Step 1

Brush each tenderloin with avocado oil and seasoned with the chili powder, salt, and pepper. Set aside. Add the sugar to a small sauce pan on the stovetop and cook over medium heat until the sugar is melted and caramelized. Add the vinegar, preserves, and chicken stock and whisk together. Cover and simmer for 15 minutes or until the sauce is heated through and the flavors have combined. Remove the sauce pan from the heat, add the butter, and stir well. Season with salt and pepper. Set aside. For the grill: Set temp to 400°. Place the pork on the grid and close the lid of the EGG. Cook for five minutes on each side. Turning the meat occasionally, cook until the instant read thermometer register is 145° or the desired doneness. Transfer the pork to a rim sheet pan and let rest for five minutes.