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.
