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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 minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8
Calories 167 kcal
For the blackberry jalapeno glaze 2 jalapenos 1 tablespoon unsalted butter 1 tablespoon garlic chopped ½ cup blackberry preserves seedless 1 ¼ cups Merlot wine divided ½ 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.
Calories: 167 kcal | Carbohydrates: 4 g | Protein: 24 g | Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 77 mg | Sodium: 3911 mg | Potassium: 471 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 108 IU | Vitamin C: 5 mg | Calcium: 20 mg | Iron: 1 mg