GRILLED PORK TENDERLOIN WITH BERRIES

1 cup red wine vinegar
1 cup red wine
3/4 cup sugar
3 tablespoons olive oil, divided use
1 teaspoon finely grated lemon zest
1 (2-inch) piece cinnamon stick, broken
Kosher or sea salt and freshly ground black pepper
3 cups fresh or frozen blackberries or raspberries
2 (12-ounces each) pork tenderloins, trimmed
2 cups low-sodium chicken broth
FOR SERVING:
2 large firm ripe nectarines or mangoes, pitted and halved (or fresh pineapples peeled and cut into spears)

In a medium saucepan over high heat, combine vinegar, wine, sugar, 1 tablespoon olive oil, lemon zest, cinnamon stick, 1 teaspoon salt, 1/2 teaspoon pepper and berries. Bring to a boil. Remove from heat and cool. Store, covered in the refrigerator if not using immediately.

Place pork in cooled berry mixture and marinate, covered in the refrigerator, 2 to 4 hours.

WHEN READY TO COOK:
Remove pork from marinade. Reserve marinade for sauce.

In a saucepan, combine 2 cups of reserved marinade with broth. Bring to a boil and reduce by half or to a light sauce consistency. Strain through a fine-mesh strainer and discard solids. Season to taste with salt and pepper. Keep warm.

Brush pork and fruit pieces with remaining olive oil. Season pork to taste with salt and pepper.

Grill or broil pork and fruit until just done. Pork should be slightly pink in the center and juicy. Fruit should retain its shape.

Spoon sauce onto warm plates. Slice pork against the grain and arrange on top of sauce. Slice and arrange fruit around meat. Serve immediately.

Makes 4 servings
Adapted from source: From the Earth to the Table by John Ash's Wine Country Cuisine