I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot, just a nice berry flavor.
Tenderloin is my favorite cut of meat to grill. Treated right, it comes out so tender and juicy. The key is to just don’t overcook it.
Blackberry Jalapeno Glazed Pork Tenderloin
For the brine
- 1/4 cup kosher salt
- 3 cups warm 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
For the pork
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Blackberry Jalapeno Glaze recipe follows
For the blackberry jalapeno glaze
- 2 jalapenos
- 1 tablespoon unsalted butter
- 1 tablespoon chopped garlic
- 1/2 cup seedless blackberry preserves
- 1 1/4 cups Merlot wine divided
- 1/2 teaspoon cornstarch
- Place the salt and warm water into a large resealable baggie and shake to dissolve the salt.
- Add the vinegar, pepper flakes, brown sugar, and ice. Shake to combine.
- Add pork, seal, and place baggie into a large bowl.
- Let pork brine for 15-20 minutes, but no longer.
- Remove from liquid and pat dry with a towel.
- Fire up your grill for direct and indirect cooking.
- Brush the pork with the oil and sprinkle with salt and pepper.
- Add pork to grill. Brown on all sides over direct heat then move to indirect heat.
- Cook until pork temperature reaches 135 F.
- Brush with blackberry glaze on all sides and continue cooking until temperature reaches 145-150 F.
- Remove pork and cover in foil for 10 minutes.
- Slice and serve topped with remaining glaze.
For the glaze
- Roast the jalapenos on your grill. Remove stems and chop the peppers.
- Melt the butter in a medium saucepan.
- Add garlic and jalapenos and saute for 3 minutes.
- Add the preserves and 1 cup of the wine. Whisk to combine well.
- Bring to a slow boil and continue boiling until reduced by half, stirring often.
- In a small bowl, combine the remaining 1/4 cup of wine and the cornstarch. Slowly pour into the saucepan while stirring.
- Cook another 5 minutes then reduce heat and keep warm until ready to use.