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BLACKBERRY-JALAPENO GLAZED PORK TENDERLOIN
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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