We found this recipe pleasantly spicy without the heat wave. I think the glaze would be good on any meat and can’t wait to try it on chicken, shrimp or steak tips.
Blackberry Jalapeno Glazed Pork Tenderloin
Recipe courtesy Guy FieriPrep Time:20 min
Inactive Prep Time: 20 min
Cook Time: 15 min
Ingredients:
1/4 cup kosher salt, plus 1 teaspoon
3 cups warm water
3 cups warm water
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons brown sugar
1 cup ice cubes
2 pounds pork tenderloin, silver skin removed
1 tablespoon olive oil 1 teaspoon freshly cracked black pepper\
Meanwhile, prepare the Blackberry Jalapeno Glaze, recipe follows
Directions:
In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes no longer. The pork becomes mealy if its brined longer.
Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
Preheat a grill or grill pan to medium heat.
Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
Blackberry Jalapeno Glaze:
Preheat a grill or grill pan to medium heat.
Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
Blackberry Jalapeno Glaze:
1 tablespoon unsalted butter
1 to 2 roasted jalapenos, seeded, minced
1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 cup wine, preferably Merlot
1/2 teaspoon cornstarch
1/4 cup red wine vinegar
Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and wine and combine well. Simmer until reduced by half. Add the cornstarch to the red wine vinegar in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.
