BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN
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.
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
SLOW COOKER BLACKBERRY PORK TENDERLOIN
I cooked this for a date, and he told me it was the best meal anyone besides his momma had ever cooked for him! That's a terrific compliment, being from south Louisiana!
Provided by leeann3800
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h10m
Yield 6
Number Of Ingredients 11
Steps:
- Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
- About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
- To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 70.4 g, Cholesterol 65.5 mg, Fat 3.4 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.1 g, Sodium 441.2 mg, Sugar 64 g
BLACKBERRY GLAZED PORK TENDERLOIN
Make and share this Blackberry Glazed Pork Tenderloin recipe from Food.com.
Provided by alijen
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
- Heat large nonstick skillet over medium-high heat until hot.
- Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
- Add half of pork slices; sprinkle with half of thyme and half of salt.
- Cook 2 minutes; turn and cook 1 minute on other side.
- Remove pork from skillet and set aside.
- Repeat with remaining pork, thyme and salt.
- Add blackberry mixture to skillet and bring to a boil over high heat.
- Add reserved pork slices, discarding any accumulated juices.
- Cook about 5 minutes, turning constantly, until pork is richly glazed.
Nutrition Facts : Calories 165.9, Fat 5.2, SaturatedFat 1.5, Cholesterol 73.8, Sodium 642.3, Carbohydrate 4.6, Fiber 0.1, Sugar 4.3, Protein 23.5
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