Blueberry Habanero Glazed Pork Tenderloin with Grilled Corn and Twice Grilled Potato
My latest version based on @WaterRat 's
Blackberry Habanero Tenderloin recipe.
I came across some Blueberry Preserves at the Farmers Market the other day and the next day spotted some Blueberry Sake at the Asian Market so it was as if it was meant to be!
Started off with the usual suspects
2 TBS butter
2 TBS chopped Shallots
2 TBS Minced Garlic
1/2 cup Blueberry Preserves
1 1/4 Cups Blueberry Sake
Melted butter in a pan
Added Shallots, Habaneros and Garlic.
Cooked down for a few minutes until soft but not browned
Added 1 cup Blueberry Sake
Added Blueberry Preserves
Reduced down to about 1/2 on medium high.. then added 1/4 cup more Blueberry Sake mixed with 1/2 teaspoon corn starch to thicken it up.
New food processor made quick work of chopping every smaller so that it'll flow through a squeeze bottle.
Pork Tenderloin rubbed with Olive Oil then seasoned with Kosher Salt and freshly ground Black Pepper and grilled to 145F IT.
Temps monitored with my Meater Plus.
Glaze added during grilling
Resting while pulling everything else together
Plated with grilled corn and Twice Grilled Potato
Thanks for looking!
My latest version based on @WaterRat 's
Blackberry Habanero Tenderloin recipe.
I came across some Blueberry Preserves at the Farmers Market the other day and the next day spotted some Blueberry Sake at the Asian Market so it was as if it was meant to be!
Started off with the usual suspects
2 TBS butter
2 TBS chopped Shallots
2 TBS Minced Garlic
1/2 cup Blueberry Preserves
1 1/4 Cups Blueberry Sake
Melted butter in a pan
Added Shallots, Habaneros and Garlic.
Cooked down for a few minutes until soft but not browned
Added 1 cup Blueberry Sake
Added Blueberry Preserves
Reduced down to about 1/2 on medium high.. then added 1/4 cup more Blueberry Sake mixed with 1/2 teaspoon corn starch to thicken it up.
New food processor made quick work of chopping every smaller so that it'll flow through a squeeze bottle.
Pork Tenderloin rubbed with Olive Oil then seasoned with Kosher Salt and freshly ground Black Pepper and grilled to 145F IT.
Temps monitored with my Meater Plus.
Glaze added during grilling
Resting while pulling everything else together
Plated with grilled corn and Twice Grilled Potato
Thanks for looking!
