Blackberry-Glazed Grilled Pork
Smoky grilled pork, jammy summer blackberries, and charred zucchini create a vibrant sweet-savory dinner worthy of a Pacific Northwest cookout.
- Total time: 45 minutes
- Servings: —
- Estimated total cost: $12–$14 for 2 servings
- Calories per serving: —
Ingredients
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Kroger® Fresh Natural Pork Tenderloin1 pound $3.99
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Zucchini1 pound $2.69
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Fresh Blackberries6 ounces $4.99
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Maple syrup2 tablespoons
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Apple cider vinegar1½ tablespoons
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Dijon mustard1 tablespoon
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Garlic1 clove $1.29
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Olive oil2 tablespoons
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Kosher salt2 teaspoons
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Black pepper½ teaspoon
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Erath Reserve Collection Pinot Noir Oregon Red Wine1 bottle (750 ml) $28.99
Instructions
Swipe or drag a step aside when it’s done. ↔
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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 and pat it dry; cut 1 pound zucchini lengthwise into ½-inch planks and mince 1 garlic clove.
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2.
Coat 1 pound pork tenderloin with 1 tablespoon olive oil, 1¼ teaspoons kosher salt, and ¼ teaspoon black pepper; let it stand for 10 minutes while the grill finishes heating.
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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. Simmer over direct heat for 6–8 minutes, crushing the berries, until glossy and slightly thickened; move the saucepan off the heat.
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4.
Grill 1 pound seasoned pork tenderloin over direct heat for 12–16 minutes, turning every 3–4 minutes. Brush it with 3 tablespoons blackberry glaze, move it to indirect heat, cover, and cook for 3 minutes or until the center reaches 145°F.
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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, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper; grill over direct heat for 2–3 minutes per side until striped and crisp-tender.
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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 generous portion of zucchini.
Drink pairing: Pinot Noir echoes the blackberry glaze while staying light enough for the pork and zucchini.
Wine picks:
- Erath Reserve Collection Pinot Noir Oregon Red Wine $28.99 1 bottle (750 ml)
- A to Z Wineworks Pinot Noir Oregon Red Wine $18.99 1 bottle (750 ml)
Why it works: Oregon Pinot Noir is especially apt here: its bright acidity lifts the maple-blackberry glaze, while earthy red-fruit character complements the smoky pork and charred zucchini. The more structured, cellar-worthy Erath Reserve suits the dish’s polished sweet-savory profile; A to Z offers a vibrant, food-friendly alternative with strong Pacific Northwest character.