Hey All,
Here's an easy grilled pork tenderloin that's BIG on flavor. I had this recipe from my Dad who had it from https://www.mnpork.com/porkplease/blackberry-habanero-glazed-pork-tenderloin/
Don't be concerned about the Habaneros, this is not a hot recipe. If you are super sensitive start with one hab, my GF has a tough time with hot and we use 3 habaneros.
Let's get to it: brine the pork tenderloin. In theory this recipe is for two tenderloins but one works ;)
Brine: 3 cup water, 1/4 cup kosher salt, 2TBSP brown sugar, 1/4 tsp red pepper flakes, 1 tsp black pepper, 1TBSP olive oil
Mix that all in a gallon ziplock and toss in your trimmed pork tenderloin. Be sure to have removed the silver skin. The original recipe says brine 10-20 min, I say what's the point of that short a time, go 4hrs or so
in the fridge. All day should be fine if you need to brine before heading to work.
OK, the glaze/sauce. First - Do not attempt to make the sauce as you start grilling, you'll never get it finished in time! Your grill time will only be 20-30 min, I like to have the sauce finished before I start grilling and just keep it hot.
Glaze: 1/2 cup blackberry preserves (seedless); 1 cup, +1/4 cup Merlot; 2 TBSP butter; 2 TBSP minced garlic; 1-3 Habaneros finely chopped; 2 TBSP minced shallot; 1/2 tsp cornstarch
In a small sauce pan melt the butter and saute the habs, shallot, and garlic, don't brown just get them soft. Add in the blackberry and 1cup of Merlot, and start reducing. Once reduced by roughly half, mix 1/4 cup merlot and the cornstarch and add to the sauce, then make sure it's at close to a boil or the cornstarch won't do it's thing and thicken up.
As you're finishing the sauce get your grill heated up and pat dry the tenderloin then hit it with OO and salt and pepper. Slap it on the grill, then turn every 5-6 min. I usually get 3 sides tenderloins are willing to sit on. Once you hit about 135°F IT, take your now reduced but still hot glaze and baste well on all sides. Remove when you hit 145°F IT and let rest, at least 5 min. It's not a huge hunk of meat, but you should let it rest a bit.
Some grilled red potatoes with a bit of onion the side:
Resting peacefully....
,
Slice into medallions and serve with more sauce and your choice of side. I did some grilled red potatoes and green beans this time around.
Dinner is served! (sorry got a little suace heavy before I got a good pic!)
A couple notes: When making the sauce, add more blackberry and habs if you don't think the flavor is right as you're reducing. I find myself using closer to 3/4 cup blackberry. This isn't some finicky sauce that will break if you mess with it, so feel free to adjust to your taste. Also, make it a day or two ahead if that works for time constraints, it reheats just fine. For the Merlot, I think most other red wines (cabs, shiraz, pinot noir, etc... ) should work OK, the blackberry is predominant enough that the subtleties of most wines will be lost. Don't go using sherry, boones farm, or MD 20/20
The original recipe did not have shallots, I say why not!
The blackberry preserves: For those in New England you can buy at Ocean State Job Lot waaayyyy cheaper than the same thing and Stop n Slop or BigY.
Enjoy!
Here's an easy grilled pork tenderloin that's BIG on flavor. I had this recipe from my Dad who had it from https://www.mnpork.com/porkplease/blackberry-habanero-glazed-pork-tenderloin/
Don't be concerned about the Habaneros, this is not a hot recipe. If you are super sensitive start with one hab, my GF has a tough time with hot and we use 3 habaneros.
Let's get to it: brine the pork tenderloin. In theory this recipe is for two tenderloins but one works ;)
Brine: 3 cup water, 1/4 cup kosher salt, 2TBSP brown sugar, 1/4 tsp red pepper flakes, 1 tsp black pepper, 1TBSP olive oil
Mix that all in a gallon ziplock and toss in your trimmed pork tenderloin. Be sure to have removed the silver skin. The original recipe says brine 10-20 min, I say what's the point of that short a time, go 4hrs or so
OK, the glaze/sauce. First - Do not attempt to make the sauce as you start grilling, you'll never get it finished in time! Your grill time will only be 20-30 min, I like to have the sauce finished before I start grilling and just keep it hot.
Glaze: 1/2 cup blackberry preserves (seedless); 1 cup, +1/4 cup Merlot; 2 TBSP butter; 2 TBSP minced garlic; 1-3 Habaneros finely chopped; 2 TBSP minced shallot; 1/2 tsp cornstarch
In a small sauce pan melt the butter and saute the habs, shallot, and garlic, don't brown just get them soft. Add in the blackberry and 1cup of Merlot, and start reducing. Once reduced by roughly half, mix 1/4 cup merlot and the cornstarch and add to the sauce, then make sure it's at close to a boil or the cornstarch won't do it's thing and thicken up.
As you're finishing the sauce get your grill heated up and pat dry the tenderloin then hit it with OO and salt and pepper. Slap it on the grill, then turn every 5-6 min. I usually get 3 sides tenderloins are willing to sit on. Once you hit about 135°F IT, take your now reduced but still hot glaze and baste well on all sides. Remove when you hit 145°F IT and let rest, at least 5 min. It's not a huge hunk of meat, but you should let it rest a bit.
Some grilled red potatoes with a bit of onion the side:
Resting peacefully....
Slice into medallions and serve with more sauce and your choice of side. I did some grilled red potatoes and green beans this time around.
Dinner is served! (sorry got a little suace heavy before I got a good pic!)
A couple notes: When making the sauce, add more blackberry and habs if you don't think the flavor is right as you're reducing. I find myself using closer to 3/4 cup blackberry. This isn't some finicky sauce that will break if you mess with it, so feel free to adjust to your taste. Also, make it a day or two ahead if that works for time constraints, it reheats just fine. For the Merlot, I think most other red wines (cabs, shiraz, pinot noir, etc... ) should work OK, the blackberry is predominant enough that the subtleties of most wines will be lost. Don't go using sherry, boones farm, or MD 20/20
The original recipe did not have shallots, I say why not!
The blackberry preserves: For those in New England you can buy at Ocean State Job Lot waaayyyy cheaper than the same thing and Stop n Slop or BigY.
Enjoy!