Grilled Banana Pepper Compote Glazed Pork Tenderloin Recipes

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN

Steps:

• 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 its 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.
• 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 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.

GRILLED BANANA PEPPER COMPOTE-GLAZED PORK TENDERLOIN

Steps:

• Prepare a grill for medium-high indirect heat.
• Drizzle the banana peppers and the jalapeno with vegetable oil and season with salt. Place on the grill over direct heat; grill on all sides, about 2 minutes per side. Set aside to cool before removing the stems and seeds.
• Combine the cider vinegar, mustard, brown sugar and 3 ounces water in a medium pot over medium heat and bring to a simmer.
• Meanwhile, add the grilled banana peppers and the jalapeno to a food processor; pulse until smooth. Add the pureed peppers to the simmering vinegar mixture, stirring until combined. Slowly whisk in the flour, taking care not to create clumps. Lower the heat and simmer until the sauce reduces by one-quarter to an apple-butter consistency, about 20 minutes. Remove from the heat. Set aside 3/4 cup for glazing the pork; the remainder to be used for serving.
• Drizzle the pork tenderloin with vegetable oil and sprinkle heavily with salt and pepper on all sides. Grill over direct heat for 1 to 2 minutes per side. Brush with 2 tablespoons of the banana pepper compote and move to indirect heat. Cook until an internal temperature of 140 degrees F is reached, rotating the pork 45 degrees every 5 minutes, and brushing it with 2 tablespoons of the compote after each rotation, 35 to 45 minutes total.
• Remove the pork to a cutting board. Let rest for 10 minutes before slicing. Serve with remaining compote.