Berry Sangria Pork Tenderloin Marinade
It sounds strange, but I was in one of those experimenting kind of moods and looking around at what was in the fridge and started wanting to cook with the frozen berries I had. I decided to make a berry injection for some pork tenderloins, but things changed, and it came out thicker than I had expected and therefore wouldn’t inject. So here we have the end product – a berry sangria marinade. Don’t worry, it’s still real tasty!
Frozen Triple Berry Blend (Blueberries, Raspberries, Blackberries)
Start out with about a cup of frozen berries, thawing for a few minutes.
Add about 3/4 of a cup of red sangria.
Add a few pieces of fresh rosemary.
Add a tablespoon of butter.
Add one tablespoon olive oil.
Add salt and pepper (about twice as much salt as pepper).
Add 1/2 tablespoon sugar.
Sprinkle in about 1/2 teaspoon ground cinnamon.
Add 1/2 tablespoon brown sugar.
Dice up some onion and add in.
Throw everything in a frying pan on low heat.
Let simmer for about 45 minutes, stirring occasionally.
Pour everything into a blender and blend until all chunks are gone. You basically want this the texture of a smoothie.
Return to frying pan and simmer for another 5 minutes.
Let cool for a few minutes.
Grab your pork tenderloin and clean off excess fat.
Lay tenderloin on plastic wrap, and cover with the marinade.
Rub it in all around the meat.
Roll up the tenderloin in the plastic wrap as tight as possible, and double wrap to make sure nothing leaks out.
Let sit in fridge for at least an hour, then throw it on the grill.
I like to start with a nice sear to really seal in the flavor, then cook around 350°.
Brush with more marinade as desired (I like to do about twice while cooking).
Once you reach an internal temperature of about 140-145° pull off and slice her up!
(Left is this recipe, middle is a cinnamon rub which will be posted soon, and right is a teriyaki).
This time around I did three different recipes – the berry sangria, a cinnamon dry rub and a store made teriyaki. The berry sangria had a real bold flavor which I liked. Unfortunately I did not have enough time to properly marinate, and only let it sit for about 30 minutes so the flavor didn’t penetrate the meat too much. It still came out really tasty, and for that I’ll give it an 8 out of 10 (only because I liked the cinnamon dry rub just a little more).
This one is worth a try and will switch up the flavors you’re used to BBQing with, plus is made from ingredients you probably already have laying around!