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<\/a><\/p>\nIngredients<\/strong> Directions<\/strong> Preheat a grill pan to medium heat. Blackberry Jalapeno Glaze:<\/strong><\/p>\n Add the butter to a saucepan over medium-high heat. Once melted, add the jalape\u00f1os and garlic and saut\u00e9 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.<\/p>\n To stay current on all our newest recipes, follow us on Twitter<\/a>
\n2 12oz Pork Tenderloin<\/a>
\n2 pounds pork tenderloin, silver skin removed
\nBlackberry Jalapeno Glaze, recipe follows
\n1 tablespoon olive oil
\n1 teaspoon freshly cracked black pepper
\nsalt to taste<\/p>\n
\npreheat oven to 400*
\nRub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.<\/p>\n
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\nAdd 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.
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\nSlice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.<\/p>\n
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