Best Blackberry Jalapeno Glazed Pork Tenderloin Recipes

Blackberry Jalapeno Glazed Pork Tenderloin image

Provided by Guy Fieri

Time 55m

Yield 6 servings

Number Of Ingredients 16

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
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

Steps:

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.
Meanwhile, prepare the Blackberry Jalapeno Glaze.
Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
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, arrange the slices on a serving platter and serve with remaining warm glaze.
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.

Blackberry Glazed Pork Tenderloin image

Provided by alijen

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup seedless blackberry spread (sugar free is great too)
2 tablespoons balsamic vinegar
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon (optional)
1 teaspoon vegetable oil
1 lb pork tenderloin, cut in 1/4 inch slices
1 teaspoon dried thyme leaves, divided
1 teaspoon salt, divided

Steps:

Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
Heat large nonstick skillet over medium-high heat until hot.
Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
Add half of pork slices; sprinkle with half of thyme and half of salt.
Cook 2 minutes; turn and cook 1 minute on other side.
Remove pork from skillet and set aside.
Repeat with remaining pork, thyme and salt.
Add blackberry mixture to skillet and bring to a boil over high heat.
Add reserved pork slices, discarding any accumulated juices.
Cook about 5 minutes, turning constantly, until pork is richly glazed.