Blackberry Jalapeno Glazed Pork Tenderloin

Name: Blackberry Jalapeno Glazed Pork Tenderloin
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 1 teaspoons cornstarch; 1 Tbsp chopped garlic; 237 milliliters ice cubes; 1 to 2 roasted jalapenos, seeded, minced; 59 milliliters kosher salt, plus 1 teaspoon; 1 Tbsp olive oil; 1 teaspoon freshly cracked black pepper; 907 grams pork tenderloin, silver skinless; 118 milliliters seedless blackberry preserves; 0 teaspoons red pepper flakes; 59 milliliters red wine vinegar; 1 Tbsp unsalted butter; 710 milliliters water, warm; 296 milliliters wine, preferably Merlot, divided

Blackberry Jalapeno Glazed Pork Tenderloin requires about 55 minutes from start to finish. This main course has 361 calories, 32g of protein, and 10g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up brown sugar, blackberry preserves, water, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.

Instructions

Watch how to make this recipe.

In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water.

Ingredients you will need

Water

Salt

Equipment you will use

Ziploc Bags

Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.

Ingredients you will need

Red Pepper Flakes

Brown Sugar

Ice Cubes

Vinegar

Brine

Pork

Meanwhile, prepare the Blackberry Jalapeno Glaze.

Ingredients you will need

Blackberries

Jalapeno Pepper

Glaze

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.

Ingredients you will need

Cracked Black Peppercorns

Olive Oil

Brine

Pork

Salt

Dry Seasoning Rub

Preheat a grill or grill pan to medium heat.

Equipment you will use

Grill Pan

Grill

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.

Ingredients you will need

Pork

Glaze

Equipment you will use

Kitchen Thermometer

Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Cutting Board

Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.

Ingredients you will need

Glaze

Pork

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 1 cup wine and combine well. Simmer until reduced by half.

Ingredients you will need

Blackberries

Jalapeno Pepper

Preserves

Butter

Garlic

Wine

Equipment you will use

Sauce Pan

Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well.

Ingredients you will need

Corn Starch

Red Wine

Equipment you will use

Bowl

Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Ingredients you will need

Corn Starch

Glaze

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 1teaspoons

cornstarch 1Tbsp

chopped garlic 237milliliters

ice cubes 1

to 2 roasted jalapenos, seeded, minced 59milliliters

kosher salt, plus 1 teaspoon 1Tbsp

olive oil 1teaspoon

freshly cracked black pepper 907grams

pork tenderloin, silver skinless 118milliliters

seedless blackberry preserves 0teaspoons

red pepper flakes 59milliliters

red wine vinegar 1Tbsp

unsalted butter 710milliliters

water, warm 296milliliters

wine, preferably Merlot, divided

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 18 dollars per bottle.