The sweetness from the blackberry and the bite from the Jalapeño give this tenderloin an Asian influence reminiscent of BBQ pork. The more you baste, the better it tastes.
2 12oz Pork Tenderloin
2 pounds pork tenderloin, silver skin removed
Blackberry Jalapeno Glaze, recipe follows
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
salt to taste
preheat oven to 400*
Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
Preheat a grill pan to medium heat.
Add the pork tenderloin and cook for 4 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread some of the glaze over the pork. Cook in the oven for 4 to 5 minutes. Continue to baste with sauce in 5 min intervals for a total of 15 mins. Remove the pork from oven 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:
Add the butter to a saucepan over medium-high heat. Once melted, add the jalapeños and garlic and sauté 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.
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