It is sad to think that summer is coming to an end.
During summer time, being a full working adult doesn’t have as many perks as it once did when I was a student but there is something about laying by a pool on a hot day that makes me forget I’m an adult.
I don’t know how your weather has been but it has been a typical August full of heat and humidity. Not only does laying out by the pool on a hot day sound good, but I also love to grill on a hot day! It keeps the heat outside and my kitchen cool by not having to turn the oven on.
I saw this Blackberry Jalapeno Glazed Pork Tenderloin one day while watching the Rachael Ray Show (which I’m a big fan of) and I thought it looked like the perfect summer time meal.
Pork tenderloin is a very lean cut of meat that is also pretty inexpensive.
I made this one night when we had some friends over and it was a meal to impress. The pork tenderloin was so (not to be ironic) but is was so tender! It literally seemed to melt in your mouth. And the blackberry jalapeno glaze gives it a great flavor.
Be sure to cook this one up for yourself before grilling season is over!
Blackberry Jalapeno Glazed Pork Tenderloin
original recipe found here
Ingredients for the brine:
- 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
Ingredients for the blackberry jalapeno glaze:
- 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 red wine
- 1/2 teaspoon cornstarch
Place the salt and warm water in a gallon size zip lock bag and dissolve the salt. Add all the other brine ingredients, including the pork tenderloin, into the gallon bag and let the pork brine for only 20 minutes-if you let it set any longer the meat will become mealy. I actually set a timer because I can be forgetful!
Preheat your grill.
While the pork is in the brine start to prepare the glaze. Melt the butter in a small sauce pan. Add in the jalapeno(s) and garlic and allow to sweat out, about 3 minutes. Add in the preserves and only 1 cup of the wine, allow wine to cook out and simmer until it looks like the volume of the glazed has reduced to about half (took me 8 minutes). While that is simmering take the last 1/4 cup of wine and mix together in a small cup-this is called a slurry because it will thicken your glaze. Once the volume in the sauce pot has reduced by half add in your wine/cornstarch slurry and mix well. Allow glaze to simmer for another 5 minutes. Keep glaze warm until serving.
Once your brine time is up, remove the pork tenderloin from the bag and pat it dry. Drizzle it with a little olive oil, salt and pepper and then place on your preheated grill. Cook the pork tenderloin on each side for 6-7 minutes. After both sides of the pork have been cooked, use a basting brush and apply the glaze to the tenderloin. Flip the glazed side down and cook for 4 minutes while basting the other side. Flip one more time and cook 4 more minutes (or until internal temperature of pork reads 135 degrees).
Pull the pork off the grill and allow it to rest before cutting into it-if you cut into the pork while it is fresh off the grill you will lose a lot of the flavorful juices from the pork, by allowing the pork to rest you let the juices redistribute through the meat. Slice through the tenderloin on a bias (angle) and top with remaining glaze.
I also topped mine with a little chopped parsley. Enjoy!