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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.

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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.

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