Photo: Sam Loyd
Sac Valley Grilled Pork Tenderloin
8 ingredients
10 min + 1 hr 15 min
6 servings
openrecipes
"This recipe is a summer barbecue treat. With most of the ingredients coming right out of my own garden, I felt it necessary to give the dish the title I did."
Estimated Nutrition (whole recipe, rough)
460
Calories
29g
Protein
29g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blackberry | 1 cup (144g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 cup fresh blackberries
- 1/2 cup Cabernet Sauvignon (or other dry red wine)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes