Blackberry-Glazed Grilled Pork

A blackberry-Dijon glaze gives juicy grilled pork tenderloin a distinctly Pacific Northwest finish, with peak-season August zucchini alongside.

This recipe may need another look before cooking.

It scored 6/10, below our 8/10 retry mark.

1.
Heat a grill for two-zone medium-high cooking, about 425°F, for 10 minutes. Trim the silver skin from 1 pound pork tenderloin, pat it dry, and cut 1 pound zucchini lengthwise into ½-inch planks.
2.
Coat 1 pound pork tenderloin with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; let it stand for 10 minutes while the grill finishes heating.
3.
Combine 6 ounces blackberries, 2 tablespoons maple syrup, 1½ tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 minced garlic clove in a small grill-safe saucepan. Set it over direct heat and simmer for 6–8 minutes, crushing the berries, until glossy and slightly thickened; move it off the heat.
4.
Grill 1 pound seasoned pork tenderloin over direct heat for 12–16 minutes, turning every 3–4 minutes. During the final 3 minutes, brush it with 3 tablespoons blackberry glaze; cook until the center reaches 145°F.
5.
Transfer 1 pound glazed pork tenderloin to a board and rest it for 8 minutes. Meanwhile, coat 1 pound zucchini planks with 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper, then grill for 2–3 minutes per side until striped and crisp-tender.
6.
Slice 1 pound rested pork tenderloin, arrange it beside 1 pound grilled zucchini, and spoon about ½ cup blackberry glaze over the pork for serving.

Health: About 480 calories per serving, with roughly 45 grams of protein and a full serving of vegetables.

Drink pairing: Pinot Noir complements the blackberry glaze and smoky pork without overwhelming the zucchini.

Careme