Pork Loin with Blackberry Sauce

OMG!!!  This was the best thing Alex made on the grill last summer, and believe me - there were many contenders!  This recipe was inspired by a dish we had at  . . . where else?  Redstone.  I really should start a "Redstone" label, since so many of my recipes are knock-offs. 

Anyway, Alex rotisserie grilled this 3-4 pound pork half-loin (as opposed to a tender loin) on the grill for about 90 minutes.  He also added a smoker box with apple-wood chips, to get that incredible smoked flavor.  It was seasoned with Weber Grill's Steak & Chop Seasoning, and was basically the most perfect pig I've ever eaten (and I've eaten at "Oink" in Edinburgh, Scotland)!

The sauce is what makes this recipe go from "holy pig," to "did the heavens just open?"  The recipe calls for a dry red wine, but Alex used an inexpensive Cabernet Souvignon.   Interestingly, it is not a sweet sauce as you'd expect, but it compliments the pork loin perfectly. 

We served this dish with my mashed sweet potatoes, grilled asparagus (tossed in olive oil and kosher salt), apple pears, and french bread.  It's a bit of a time-consuming meal, so we usually serve it up when we have people coming to dinner since it's such a crowd-pleaser.

Blackberry Sauce
Recipe from Saveur.com

Ingredients:

• 2 cups blackberries
• ¼ cup dry red wine
• ¼ cup packed light brown sugar
• ½ tsp. grated lemon zest, plus 1 tbsp. fresh lemon juice
• 1/2 tsp. ground ginger
  
• 1 tbsp. unsalted butter

Directions:

 

Bring blackberries, wine, brown sugar, lemon zest and juice, and ginger to a simmer in a 2-qt. saucepan over medium heat. Cook, stirring occasionally, until berries break down, about 15 minutes. Remove from heat and let cool 10 minutes. Transfer berry mixture to a blender; purée until smooth. Strain sauce over a fine-mesh sieve set over the saucepan; return to low heat. Stir in butter and keep warm. Serve over sliced pork loin.