Method

Heat gas grill, or prepare charcoal as instructed, to medium high heat.  In the meantime massage olive oil, salt, pepper, rosemary and sage into tenderloin.  On direct heat grill meat on each side for 15 minutes, until golden brown on all sides.  Move tenderloin to indirect heat, along the side of the grill, and continue cooking for another hour and 10 minutes.  Turn meat frequently and be sure the temperature is at least 145 to 150 degrees.  Let meat rest 10 to 15 minutes before slicing and serving.

While the tenderloin is resting combine blackberries and red wine in a small sauce pan and bring to a low boil.  Reduce heat to a simmer and let cook until berries burst and the sauce reduces slightly, about 10 minutes.  Drizzle sauce over slices of herb grilled tenderloin. 

Serves: 4 to 6  

Contributor: Jenn Tidwell

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