Wednesday, January 11, 2012

Blackberry Jalapeno Glazed Pork Tenderloin

Recipe adapted from Guy Fieri's recipe.
I stayed pretty true to Guy's recipe for this, although I used a different cooking method for the pork, and used maybe a little more flavor in the glaze.
 
 Click for Printable Recipe

Ingredients:

  • 1/4 cup kosher salt, plus 1 tsp salt (divided)
  • 3 cups warm water
  • 1/4 cup red wine vinegar
  • 1/4 tsp red pepper flakes
  • 2 Tbsp brown sugar
  • 1 cup ice cubes
  • 2 pounds pork tenderloin, silver skin removed
  • Blackberry Jalapeno Glaze (see recipe below)
  • 1 Tbsp extra virgin olive oil
  • 1 tsp freshly cracked black pepper
Blackberry Jalapeno Glaze:
  • 1 Tbsp butter
  • 1 - 2 roasted jalapenos, seeded, minced
  • 2 - 3 Tbsp chopped garlic
  • 1/2 cup seedless blackberry preserves
  • 1 1/4 cups full bodied red wine, divided
  • 1/2 tsp cornstarch
Step-by-Step:

Brine - In a gallon-sized resealable plastic bag, dissolve 1/4 cup salt in the warm water. 
1/4 cup kosher salt
Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. 
1/4 cup red wine vinegar
1/4 tsp red pepper flakes
1 cup ice cubes
2 Tbsp brown sugar
2 pounds pork tenderloin, silver skin removed
Brine for exactly 20 minutes.  The pork can become mealy if it is brined longer.


Begin preparing the Blackberry Jalapeno Glaze.

Roast the jalapeno and allow to cool.
Mince the garlic.
Seed and mince the jalapeno.
You may choose to wear gloves to do this part.
(When the 20 minutes brine is up, remove the pork and pat dry)
Melt the butter in a a saucepan over medium-high heat.
1 Tbsp butter
To the melted butter, add the jalapenos and garlic and saute for 3-4 minutes.
1 - 2 roasted jalapenos, seeded, minced
2 - 3 Tbsp chopped garlic
Stir in the blackberry preserves and 1 cup wine and combine well.  Simmer until reduced by half.
1/2 cup seedless blackberry preserves
1 1/4 cups full bodied red wine
While the glaze is simmering, season the meat with salt and pepper.
Sear all sides of the pork in the olive oil.

Add the cornstarch to the remaining 1/4 cup red wine and mix well.
1/2 tsp cornstarch
Pour the cornstarch mixture into the pan and cook for 5 - 6 minutes more. 
Add about half of the glaze over the meat...
Bake at 375 degrees F until internal temperature reaches 140 degrees on an instant read thermometer.
Remove the pork to a plate and cover to keep warm.

Return the glaze from the pan back to the saucepan and reduce down further until it gets syrupy.
After resting the pork for about 10 minutes, slice and arrange on a serving platter. 

Serve with the remaining warm glaze.

Looking for more great pork recipes?
Click on over to my Recipe Index for lots of ideas.... whether cooking for you and your sweetheart, or your family!  

Order the Menu Musings Cookbook!
 
I hope you enjoyed this recipe!   Why don't you pop on over to my Recipe Index to see what else I've been cooking up?!  You are sure to find something to get you and your kids up and going!  You can also visit my new page, Filmstrips for Pinning, where you can see whole recipes at a glance.  I'm still working on adding existing recipes to this collection.

Connect with me!
If you are new to MenuMusings, Click here to subscribe!  I'll send you notifications of new posts to help you avoid the cooking rut.  You can also follow me on Pinterest as well as the MenuMusings facebook page.  

Also, Please be sure to visit my YouTube Channel for short video tutorials on selected videos.  Watch me explain the steps of the recipes in just a few minutes!  Just one more way that I'm giving you the tools to get in that kitchen!!! Aren't you curious?  Click and see how many there are!  :)

Here's just one delicious example - Stuffed Zucchini.  Yum!

Here are some bonus recipes for you!
Grilled Zucchini Rolls

Grilled Ginger Sesame Chicken Salad

Black Iron Skillet Deep Dish Pizza

Chicken Tamale Casserole

Skinny Mexican Pizza

German Chocolate Brownies 

Written Method -
Brine.  In a gallon-sized resealable plastic bag, dissolve 1/4 cup 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 can become mealy if it is brined longer.  When the 20 minutes brine is up, remove the pork and pat dry.

Blackberry Jalapeno Glaze.  Roast the jalapeno and allow to cool.  Mince the garlic. Seed and mince the jalapeno.   Melt the butter in a a saucepan over medium-high heat.  To the melted butter, add the jalapenos and garlic and saute for 3-4 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 and mix well.  Pour the cornstarch mixture into the pan and cook for 5 - 6 minutes more. 

While the glaze is simmering, season the meat with salt and pepper.  Sear all sides of the pork in the olive oil.  Add about half of the glaze over the meat... Bake at 375 degrees F until internal temperature reaches 140 degrees on an instant read thermometer.  Remove the pork to a plate and cover to keep warm.  Return the glaze from the baking pan back to the saucepan and reduce down further until it gets syrupy.  After resting the pork for about 10 minutes, slice and arrange on a serving platter.  Serve with the remaining warm glaze.

3 comments:

Follow me on Pinterest

Follow Me on Pinterest