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Grilled Pork Tenderloin with Berry-Thyme Reduction Recipe

Grilled Pork Tenderloin with Berry-Thyme Reduction

Yield: 4 servings

Grilled Pork Tenderloin with Berry-Thyme Reduction

Recipe by Chef Amy Tyner, Café Phipps. As featured in Edible Allegheny's June/July 2014 installment of Three Ingredient Fix. Photograph by Michael Fornataro.


  • 1 pound boneless pork tenderloin, trimmed of silver skin
  • Sea salt and ground pepper, to taste
  • 1 tablespoon minced shallot
  • 1/4 teaspoon olive oil
  • 1 cup strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh thyme, chopped


  1. Season pork tenderloin with sea salt and ground pepper. Place on a medium-high grill, and turn to grill all sides. Cook until internal temperature is 150ºF, about 20-30 minutes.
  2. Remove, and let rest for 10 minutes. When ready to serve, slice into 1/4-inch thick slices.
  3. Cook shallots in olive oil over medium heat until shallots start to sweat. Add in strawberries, blueberries, raspberries, apple cider vinegar, and thyme.
  4. Continue cooking, stirring often, for 10-15 minutes. Once the reduction starts to thicken, add a pinch of sea salt.
  5. Strain to remove pulp. Pour reduction over pork tenderloin and serve.

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