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Source in .scx format of BLACKBERRY-JALAPENO GLAZED PORK TENDERLOIN

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
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<?xml-stylesheet href="shopncook1.css" type="text/css"?>
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<RecipeList>
<Recipe recipeId="84625" locale="en">
<RecipeHeader>
<RecipeTitle>BLACKBERRY-JALAPENO GLAZED PORK TENDERLOIN</RecipeTitle>
<Category>Meat|Holiday Recipes</Category>
<NbPersons>6</NbPersons>
<PortionYield></PortionYield>
<PrepTime>20 minutes</PrepTime>
<TotalTime>55 minutes</TotalTime>
<Source>Guy Fieri    (edited 12/2018)</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Ingredients</IngredientText>
<Ingredient id="1818" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="292.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>kosher salt</IngredientItem>
<IngredientComment>plus 1 teaspoon</IngredientComment>
</Ingredient>
<Ingredient id="181" quantity="3.0" unit="cup" comment="" defaultState="true" weightGram="237.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 cups</IngredientQuantity>
<IngredientItem>water, warm</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1977" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="238.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>red wine vinegar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1964" quantity="0.25" unit="tsp" comment="" defaultState="true" weightGram="1.7666668" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 teaspoon</IngredientQuantity>
<IngredientItem>red pepper flakes</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1790" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="13.75" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 tablespoons</IngredientQuantity>
<IngredientItem>brown sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>ice cubes</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2009" quantity="2.0" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 pounds</IngredientQuantity>
<IngredientItem>pork tenderloin</IngredientItem>
<IngredientComment>silver skin removed</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Blackberry Jalapeno Glaze</IngredientItem>
<IngredientComment>Recipe follows</IngredientComment>
</Ingredient>
<Ingredient id="697" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 teaspoon</IngredientQuantity>
<IngredientItem>freshly cracked black pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>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:</IngredientText>
<Ingredient id="271" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="14.1875" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1129" quantity="2.0" unit="" comment="roasted" defaultState="true" weightGram="14.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 to 2</IngredientQuantity>
<IngredientItem>roasted jalapenos, seeded, minced</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="8.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>chopped garlic</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>seedless blackberry preserves</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1449" quantity="1.25" unit="cup" comment="" defaultState="true" weightGram="236.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 1/4 cups</IngredientQuantity>
<IngredientItem>wine</IngredientItem>
<IngredientComment>preferably Merlot, divided</IngredientComment>
</Ingredient>
<Ingredient id="803" quantity="0.5" unit="tsp" comment="" defaultState="true" weightGram="2.6666667" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 teaspoon</IngredientQuantity>
<IngredientItem>cornstarch</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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.
</RecipeText>
</Recipe>
</RecipeList>
</ShopNCook>

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