Mary’s Grilled Pork Loin with Blackberry Balsamic Wine Glaze

Ingredients:

For the Glaze

•  1 Tbsp unsalted butter
•  1 Tbsp extra virgin olive oil
•  ¼ C finely diced shallots
•  2 cloves diced garlic
•  2/3 C dry red wine (We used Malbec)
•  2 Tbsp balsamic vinegar
•  1 pint fresh blackberries, rinsed
•  2 Tbsp dark brown sugar
•  ¼ tsp kosher salt

For Grilled Pork Loin

• 6–pound pork loin roast, trimmed and any twine removed
•  2 Tbsp extra virgin olive oil
•  ¼ C dry rub

Directions:

For the Glaze

1. In a medium–sized sauce pan over medium heat, add butter, olive oil, and shallots. When shallots start to sauté, reduce the heat to low and continue cooking. Stir the shallots frequently for up to 25 minutes, allowing the shallots to caramelize. Add garlic toward the end to soften when the shallots have the right color.
2. Increase the heat to medium and add wine and balsamic vinegar. Bring to a simmer for 5-6 minutes.
3. Add the blackberries, brown sugar, and salt and continue to stir and simmer. The blackberries will render as the ingredients simmer and the sauce will thicken. Simmer for an additional 20 minutes.
4. Pour glaze into a food processor and pulse until smooth. Place in a dish for glazing the pork. Use any leftover to serve with the finished pork.

For Grilled Pork Loin

1. Prepare the grill with charcoal using the two-zone method, targeting 400 – 425ºF over the direct heat.
2. Grill one side of the seasoned pork over direct heat for up to 5 minutes or until you see a nice char on the outside. Flip and grill the other side over direct heat for an additional 4 – 5 minutes until you see good color.
3. Move the grilled pork loin to the indirect side of the grill and insert two remote meat thermometer probes into the thickest part of the roast and close the lid. Continue grilling over indirect heat until the internal temperature of the roast reaches 125ºF, using the probes or an instant–read thermometer. This can take up to 30 minutes, so plan up to an hour of total grilling time for a full roast.
4. At 125ºF, glaze the roast one time and then continue grilling over indirect heat. The glaze will caramelize (or tack up) while the pork loin continues to cook. Continue grilling over indirect heat for an additional 20 minutes or the internal temperature reaches 140ºF. Remove the pork from the grill.
5. Brush the glaze on the roast again and let rest 10 – 15 minutes to allow carryover cooking to occur. The roast will rise in temperature to 145ºF (or medium rare) while it rests and the additional glaze will thicken.
6. Slice the roast and serve with your favorite sides. Use any remaining glaze with the meal.

Notes: Blending the glaze is optional, but we like a smoother texture in the glaze and it’s recommended.