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BLACKBERRY-JALAPENO GLAZED PORK TENDERLOIN

BLACKBERRY-JALAPENO GLAZED PORK TENDERLOIN Categories: Meat|Holiday Recipes
Nb persons: 6
Yield:
Preparation time: 20 minutes
Total time: 55 minutes
Source: Guy Fieri (edited 12/2018)

Ingredients
    1/4 cup  kosher salt, plus 1 teaspoon
    3 cups  water, warm
    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
      Blackberry Jalapeno Glaze, Recipe follows
    1 tablespoon  olive oil
    1 teaspoon  freshly cracked black pepper
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. The pork becomes mealy if its brined longer. Remove the pork tenderloins from the brine and pat dry, Rub the tenderloins with 1 teaspoon salt and freshly cracked black pepper. Refrigerate overnight. Prepare BLACKBERRY--JALAPENO GLAZE (see recipe below) NEXT DAY: 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, and 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 1/4 cups  wine, preferably Merlot, divided
    1/2 teaspoon  cornstarch

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. Add the cornstarch to the remaining 1/4 cup red wine 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.

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