Go Back
+ servings
Slices of Grilled Pork Loin on a platter with roasted potatoes
Print

Grilled Pork Loin with Blackberry, Caramelized Shallots, and Red Wine Glaze

A tender and delicious pork loin roasted on the grill and finished with a sweet and savory berry and wine glaze.
Course Entree
Cuisine American, grilled
Keyword grilled pork loin, how to grill pork loin, pork loin
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Cost $40.00

Equipment

  • Instant Read Thermometer
  • Silicone Brush for Glaze

Ingredients

For the Glaze

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup finely diced shallots
  • 2 cloves diced garlic
  • 2/3 cup dry red wine (We used Malbec)
  • 2 tablespoons balsamic vinegar
  • 1 pint fresh blackberries, rinsed
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon kosher salt

For Grilled Pork Loin

  • 1 6 pound pork loin roast, trimmed and any twine removed
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup dry rub

Instructions

Glaze

  • 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.
  • Increase the heat to medium and add wine and balsamic vinegar. Bring to a simmer for 5-6 minutes.
  • 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.
  • 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.

Grilled Pork Loin

  • Prepare the grill with charcoal using the two-zone method, targeting 400 - 425 degrees Fahrenheit over the direct heat.
  • Grill one side 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 additional 4 - 5 minutes until you see good color.
  • 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 125 degrees F, 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.
  • At 125 degrees, 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 an additional 20 minutes or the internal temperature reaches 140 degrees F. Remove the pork from the grill.
  • Brush the glaze on the roast again and let rest 10 - 15 minutes to allow carryover cooking occur. The roast will rise in temperature to 145 degrees F (or medium rare) while it rests and the additional glaze will thicken.
  • Slice the roast and serve with your favorite sides. Use any remaining glaze with the meal.

Notes

Note: Blending glaze is optional if you don't like a thicker chunky glaze. We recommend it.