Best Grilled Banana Pepper Compote Glazed Pork Tenderloin Recipes

Grilled Pork Tenderloin With Bourbon Glaze image

Provided by Leslie in Texas

Categories Pork

Time 36m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons coarse salt
2 teaspoons dark brown sugar
2 teaspoons sweet paprika
1 teaspoon black pepper
1 teaspoon mustard powder
1/2 teaspoon garlic powder
4 tablespoons unsalted butter, cut into pieces
1 clove garlic, minced
4 tablespoons Bourbon
4 tablespoons dark brown sugar
2 tablespoons dijon-style mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt & freshly ground black pepper
1 1/2 lbs pork tenderloin

Steps:

Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
Sprinkle this mixture over the pork on all sides, and rub it into the meat.
Marinate the meat in the refrigerator for 2 hours.
To make the glaze, melt the butter in a saucepan over medium heat.
Add the garlic and cook for 1 minute.
Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
Pour half the glaze into a small bowl.
Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
Internal temperature should be 160 drgrees.
For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
Serve at once.

Nutrition Facts : Calories 419, Fat 17.9, SaturatedFat 9.4, Cholesterol 141.1, Sodium 1259.1, Carbohydrate 17.8, Fiber 0.9, Sugar 15.8, Protein 35.8

Blackberry Jalapeno Glazed Pork Tenderloin image

Provided by Guy Fieri

Categories main-dish

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.