Grilled Pork Tenderloin With Blackberry Compote

Grilled pork is livened up with a blackberry compote made with frozen or fresh blackberries, orange juice and zest, ground ginger, and a touch of maple syrup.

Grilled Pork Tenderloin

Makes four servings
Prep time: 25 minutes
Cook time: 15 to 20 minutes, plus 10 minutes resting time 


  • 1 pork tenderloin (1 to 1½ lb.)
  • 1 tsp. sea salt
  • 1 tsp. fennel seeds, crushed
  • ½ tsp. ground pepper
  • ½ tsp. ground coriander
  • 1 tbs. olive oil
  • ½ cup Blackberry Compote


  • Using a thin, sharp knife, trim the pork tenderloin of any silver skin (a thin layer of silver-white connective tissue) and surface fat.
  • Combine the salt, fennel seeds, pepper, and coriander. Rub the tenderloin with the olive oil and then the spice mixture.
  • Heat a grill to medium-high.
  • Place the tenderloin over direct heat and close the grill. Cook five to seven minutes per side (turn only once), until the internal temperature reaches 140 to 145 degrees F. Move the pork away from the direct heat if it starts to char.
  • Remove tenderloin from the grill and transfer to a cutting board. Tent with foil and allow the tenderloin to rest for 10 minutes.
  • Thinly slice the tenderloin crosswise and serve with the Blackberry Compote.

For the Blackberry Compote

  • 1 1/2 cups blackberries (frozen or fresh)
  • 1 tsp. freshly squeezed orange or lemon juice
  • 1 tsp. grated orange or lemon zest
  • 1 tsp. maple syrup
  • 1/4 tsp. ground ginger


  • Combine all ingredients in a small saucepan over medium heat. Cook, stirring occasionally, for three to four minutes, until the mixture bubbles, pulls away from the sides of the pan, and becomes syrupy.

Tip: Compote is typically made by cooking fruit in a sugar syrup. This recipe relies on the fruit’s natural juices — plus just a bit of maple syrup and orange juice — for sweetness.

MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbookand Clean Soups. She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak, Food Stylist: Paul Jackman

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