The Blackberry Jalapeno Glazed Pork Tenderloin: A Recipe for Flavor and Fun
One of our favorite dishes is the blackberry jalapeno glazed pork tenderloin, and we can't get enough of it. We love how the combination of tanginess from blackberries, heat from jalapenos, and sweetness all come together to create a dish that's both flavorful and fun for kids and adults alike. Blackberry preserves are always a hit with families, and adding some fresh jalapenos and garlic takes this dish to a whole new level.
To start making our blackberry jalapeno glazed pork tenderloin, we need about half cup of blackberry preserves. We've got a little Sonoma County's finest red wine that we'll use along with the preserves to create our glaze. We'll also add some heat to the mix by incorporating a brine solution made from salt, sugar, and a bit of heat - in this case, it's just a little red wine vinegar. The brine works as an osmosis inside the liquid within the pork tenderloin itself, exchanging juices with the mixture. We'll cook down the brine to bring down the temperature and create a similar consistency to our blackberry glaze.
Once we have our brine solution ready, we'll pop the pork tenderloin into a bag, pouring in the mixture and sealing it up to prevent dilution. We take out as much excess air as possible before moving on to the next step - cooking down the liquid by bringing the temperature down. Now that we've got our glaze ready, let's grab the pork tenderloin and pop it into a hot pan or oven to cook. As we cook the pork, we'll baste it with the blackberry preserves and red wine glaze every now and then.
To thicken up our glaze without overpowering it, we add a little bit of cornstarch to the red wine mixture. This acts as a thickening agent that tightens up the glaze as we cook it down further. It's essential to wait until the glaze has developed a nice crust on top before adding any more toppings or sauce to prevent burning.
With our glaze ready, it's time to add the finishing touches to our blackberry jalapeno glazed pork tenderloin. We'll continue to baste the dish with the glaze throughout its cooking process until we achieve a nice golden-brown color on the outside. The result is a deliciously sweet and spicy flavor combination that never fails to impress.
One of the key pieces of this recipe is the brining, which adds great flavor and moisture to the pork tenderloin without overpowering it. We're not saying the tenderloin really needs the brine, but it's just so much fun to do, and it adds an extra kick of flavor that we can't resist. As for the glaze, we love how it brings everything together - from the tanginess of blackberries to the heat of jalapenos.
When cooking our blackberry jalapeno glazed pork tenderloin, we aim for a temperature of around 135 degrees Fahrenheit to ensure that the meat is cooked just right. This allows us to achieve a nice balance between flavors and textures without overcooking or undercooking the dish.
In conclusion, making this blackberry jalapeno glazed pork tenderloin is all about experimenting with different flavors and techniques to create something truly special. Whether you're cooking for kids or adults, this recipe has something for everyone - from sweet and spicy to tangy and savory. So next time you're in the mood for a unique dish that will leave your guests talking, give our blackberry jalapeno glazed pork tenderloin a try!
"WEBVTTKind: captionsLanguage: enanother one of our favorite dishes is the blackberry jalapeno glazed pork tenderloin love it for so many reasons whenever you can get that juxta the tanginess of a blackberry the heat of the jalapeno and anything that's glazed kids families everybody loves blackberry preserves my jalapenos my garlic have really cooked out and fantastic smell so i'm gonna go in with about a half cup these blackberry preserves and i've got some red wine here a little sonoma county's finest going with about a cup of that i'll bring my heat up just a bit and a brine is a real simple solution usually some salt and some sugar a little bit of heat and in this case it's going to be a little red wine vinegar also now what's going to happen with the brine is it kind of works as an osmosis inside of the the liquid that's in the pork tenderloin itself so it kind of exchanges some of the uh juices that are in the pork with this mixture so we'll cook that down similar to how we did the blackberry glaze brings down the temperature let's grab that pork tenderloin so we'll grab that pop it into the bag so we have a nice mixture don't want to dilute it too much pour it right on top of that pork seal it up take the excess air out only went about 20 minutes but we're gonna make this spicy glaze poured over the top of it and what i'm gonna do is add a little bit of cornstarch into this red wine and this is gonna work as a thickening agent because it's just going to start tightening up it's starting to activate so let it get a nice crust to it before i put any of this on otherwise i'll just sit there and burn we're going to tighten up nice with a little bit of that cornstarch but again big flavor so you got spice you got sweet all on top of the pork tenderloin i'll sit here and baste this thing all day i'm just gonna let it rest here for a second it doesn't look great so you got the blackberry preserves the jalapenos the garlic red wine cook the pork just to about 135 and so the brining such a key piece to this because we're incorporating some great flavor and some more moisture into that not that the tenderloin really needs it but it's just so fun to do and adds just that little extra kick of flavor and just a touch more glaze for me there you have it ladies and gentlemen youanother one of our favorite dishes is the blackberry jalapeno glazed pork tenderloin love it for so many reasons whenever you can get that juxta the tanginess of a blackberry the heat of the jalapeno and anything that's glazed kids families everybody loves blackberry preserves my jalapenos my garlic have really cooked out and fantastic smell so i'm gonna go in with about a half cup these blackberry preserves and i've got some red wine here a little sonoma county's finest going with about a cup of that i'll bring my heat up just a bit and a brine is a real simple solution usually some salt and some sugar a little bit of heat and in this case it's going to be a little red wine vinegar also now what's going to happen with the brine is it kind of works as an osmosis inside of the the liquid that's in the pork tenderloin itself so it kind of exchanges some of the uh juices that are in the pork with this mixture so we'll cook that down similar to how we did the blackberry glaze brings down the temperature let's grab that pork tenderloin so we'll grab that pop it into the bag so we have a nice mixture don't want to dilute it too much pour it right on top of that pork seal it up take the excess air out only went about 20 minutes but we're gonna make this spicy glaze poured over the top of it and what i'm gonna do is add a little bit of cornstarch into this red wine and this is gonna work as a thickening agent because it's just going to start tightening up it's starting to activate so let it get a nice crust to it before i put any of this on otherwise i'll just sit there and burn we're going to tighten up nice with a little bit of that cornstarch but again big flavor so you got spice you got sweet all on top of the pork tenderloin i'll sit here and baste this thing all day i'm just gonna let it rest here for a second it doesn't look great so you got the blackberry preserves the jalapenos the garlic red wine cook the pork just to about 135 and so the brining such a key piece to this because we're incorporating some great flavor and some more moisture into that not that the tenderloin really needs it but it's just so fun to do and adds just that little extra kick of flavor and just a touch more glaze for me there you have it ladies and gentlemen you\n"
