Blackberry Jalapeno Glazed Pork Tenderloin Recipe

Name: Blackberry Jalapeno Glazed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Blackberry Jalapeno Glaze, recipe follows; 1 tablespoon olive oil; 1 teaspoon freshly cracked black pepper; 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 wine, preferably Merlot, divided; 1/2 teaspoon cornstarch

Servings: persons

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
Blackberry Jalapeno Glaze, recipe follows
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
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 wine, preferably Merlot, divided
1/2 teaspoon cornstarch

1
In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water.
2
Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork.
3
Brine for exactly 20 minutes.
4
The pork becomes mealy if its brined longer.
5
Meanwhile, prepare the Blackberry Jalapeno Glaze.
6
Remove the pork from the brine and pat dry.
7
Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
8
Preheat a grill or grill pan to medium heat.
9
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.
10
At this point, evenly spread 1/4 cup of the glaze over the pork.
11
Cook for an additional 4 to 5 minutes.
12
Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
13
Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
14
Add the butter to a saucepan over medium-high heat.
15
Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes.
16
Stir in the blackberry preserves and 1 cup wine and combine well.
17
Simmer until reduced by half.
18
Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well.
19
Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more.
20
Keep the glaze warm until serving.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup kosher salt, plus 1 teaspoon, 3 cups water, warm, 1/4 cup red wine vinegar, 1/4 teaspoon red pepper flakes, and more.

Yes, Blackberry Jalapeno Glazed Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackberry Jalapeno Glazed Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions