Blackberry Jalapeno Pork Tenderloin with Grilled Corn

One of my favorite things to do to ease into my Saturday/Sunday morning is grab a big cup of coffee and park it in front of the TV to watch Food Network. This particular Sunday, Guy Fieri was whipping up an awesome looking pork dish. It having been exactly 12 hours since my last pork intake, I decided that this was for dinner tonight. I picked up the last Berkshire pork tenderloin from YDFM and headed back to prepare my feast.

The recipe called for brining. I am pretty sure this helped my pork to be extra juicy and delicious.

Recipe thanks to foodnetwork.com

Ingredients

• 1/4 cup kosher salt, plus 1 teaspoon
• 3 cups water, warm
• 1/4 cup red wine vinegar
• 1/4 teaspoon red pepper flakes
• 2 tablespoons brown sugar
• 1 cup ice cubes
• 2 pounds pork tenderloin, silver skin removed
• Blackberry Jalapeno Glaze, recipe follows
• 1 tablespoon olive oil
• 1 teaspoon freshly cracked black pepper

Directions

In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if it s brined longer.

Meanwhile, prepare the Blackberry Jalapeno Glaze.

Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.

Preheat a grill or grill pan to medium heat.

Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F 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.

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

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 cup wine, preferably Merlot
• 1/2 teaspoon cornstarch
• 1/4 cup red wine vinegar

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 wine and combine well. Simmer until reduced by half. Add the cornstarch to the red wine vinegar 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.