Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables

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Let's amp up your game for this grilling season!

BIG, BOLD flavors is what it's all about.  So I turned to the master of flavors that are "off the hook!" Guy Fieri and searched for the perfect recipe to present to you today.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN 

THIS is the recipe of the SUMMER!!!  If you make only one new grilled dish this summer make this one.  Otherwise you will be missing out on a dish that totally knock your socks off.  This spicy sweet Blackberry Jalapeno glaze covers a juicy grilled pork tenderloin that elevates this dish to outstanding!

I modified his recipe just a bit.  He brines his pork tenderloin first.  Since I think that a pork tenderloin is tender and juicy as it is I skipped that part.  Plus it made this quicker to prepare and it came out fantastic without the brine.  

The sauce really is the kicker to this dish.  Something this bold needs to have a great side dish that compliments it without overpowering it.  Roasted vegetables are the perfect side dish for that.  I chose multi-colored carrots of yellow and orange, along with fresh green beans, and cauliflower.  (MGG loves his cauliflower!)  Roasting is easy to do so this side dish basically takes care of itself while you grill the pork.

This dish is outrageously good!  Try it at your next opportunity and double it if you want to invite friends over.  Great for Father's Day or any celebration, or just a weekend cookout.  You will be the envy of the crowd, and the new master griller in town!

Enjoy!

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables


Pork:
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
1 1 1/2 pound pork tenderloin, silver skin removed

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 cup wine, preferably Merlot
1/2 teaspoon cornstarch

Vegetables:

1 head cauliflower
1 small bunch of multi-colored carrots
1/2 lb fresh green beans

Make the Blackberry Jalapeno 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.

Preheat oven to 450 degrees.

Prepare the vegetables by cutting the stalk off of the cauliflower and cut into florets. Place on a sheet pan along with the carrots. Make sure not to overlap. Place in the oven and cook for 15 minutes. Remove pan from the oven and flip the vegetables and add the green beans. Return to the oven for another 10-15 minutes until caramelized.

Meanwhile preheat a grill or grill pan to medium heat.

Add the pork tenderloin to the grill and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees 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. Temperature should be around 155 to 160 degrees.

Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze and roasted vegetables.

adapted from Guy Fieri's Blackberry Jalapeno Glazed Pork Tenderloin

Father's Day Menu

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It's time to celebrate the Father's in our lives!

I'm bringing you a Father's Day Menu that is hard to beat.  These recipes scream for an alfresco setting, so take the party outside and enjoy the start of summer with this delicious meal.

Father's tend to be the grill masters of the house so why not take over the grill and make the BEST main dish ever.  Served with some Damn Good side dishes and you have one heck of a meal!

FATHER'S DAY MENU

Grilled Chicken Cordon Bleu

 

Roasted Parmesan Summer Squash

Tomato Salad

Deep Dish Peach Cobbler

Enjoy the holiday and celebrate all the Father figures in your life!

Happy Father's Day!!

Savory Garlic Parmesan Potato Wedges

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I think I've been on a potato kick lately. 

A few weeks ago I brought you my go to recipe for Outrageous Oven Fries.  I make this recipe quite often because it's easy, and it goes with so many dishes.

Today we are going to showcase another recipe that is based on some potato wedges we had at a local restaurant we love.  Potatoes  wedges with the skin kept on and fried but topped with a sprinkle of garlic and Parmesan which just melts all over the top! Oh the smell of garlic and cheese on fries is AMAZINGLY good.   

SAVORY GARLIC PARMESAN POTATO WEDGES

MGG was talking about those fries the other day so we set out of try and make them slightly healthier, at home!  To accomplish that is to remove all that fat from frying which baking or roasting does.   I've mentioned before that we ALWAYS make oven fries because it cuts the calories by like a gazillion calories....can't beat that if you are craving fries!  

You're gonna love this recipe as this is soooo EASY to make!  The oven really does all the work and with just a little time you have wonderful Savory Garlic Parmesan Potato Wedges to serve as a snack, appetizer, or side dish.  Make a bunch, because they won't last long!

I find that if you buy smaller russet potatoes they are easier to cut into wedges.  Make sure to give the skin a good scrub since you'll be leaving those on like "home fries".  Using garlic powder instead of fresh allows the garlic to stick to the fries better during baking, plus I use finely grated Parmesan which also help with the coating.  Simple and easy is what I love and these potatoes are gonna become a family favorite in your household, no doubt!

Enjoy!






Savory Garlic Parmesan Potato Wedges

serves 4

3-4 small russet potatoes
4 tablespoons olive oil
2 teaspoons garlic powder
½ cup shredded Parmesan cheese


Preheat oven to 450.  Place a piece of parchment paper on a large baking sheet.  (Easy clean up)

Scrub the potatoes really well.  Leaving the skin on cut the potatoes into wedges.  Place in a medium bowl.

Drizzle with olive oil and toss to coat.  Sprinkle potatoes with garlic powder, tossing to coat well.  Place the cheese on a plate or pie pan and dredge the potatoes in the cheese so that they stick and are coated well.  Place on the prepared baking sheet, skin sides down and make sure they are not touching. 

Bake for 25-30 minutes until potatoes are slightly crispy and golden brown. Serve immediately.