Blackberry Jalapeno Glazed Pork Tenderloin

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.

Blackberry Jalapeno Glazed Pork Tenderloin

The wine adds such a great richness to the glaze. I’m quite sure I’ll find other dishes that will really shine by adding some of this same glaze.

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.

Also try my grilled pork tenderloin sliders with chipotle lime mayonnaise.

Blackberry Jalapeno Glazed Pork Tenderloin
Print Pin
No ratings yet

Blackberry Jalapeno Glazed Pork Tenderloin

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.
Course Main
Cuisine American
Keyword grilled, spicy, tenderloin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 167kcal

Ingredients

For the brine

For the pork

For the blackberry jalapeno glaze

  • 2 jalapenos
  • 1 tablespoon unsalted butter
  • 1 tablespoon garlic chopped
  • 1/2 cup blackberry preserves seedless
  • 1 1/4 cups Merlot wine divided
  • 1/2 teaspoon cornstarch

Instructions

  • 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.

Nutrition

Calories: 167kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 3911mg | Potassium: 471mg | Fiber: 1g | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.