Blackberry Jalapeno Glazed Pork Tenderloin

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Absolutely delicious. I had to add more cornstarch to get the glaze to solidify, but otherwise it was perfect. Even my kids liked it.

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Easy-peezy! Unbelievably easy instructions and if you follow them, it's perfect. jsdeccliss_1072441 apparently added vinegar to the glaze rather than the red "wine". (What a shame! I use Merlot or sometimes Cabernet and it is a show stopper. Usually I just make a 1 lb or less tenderloin for myself, and I end up eating all the leftovers at midnight snack time. Probably would make a good sandwich with carmelized onions but mine never stays around long enough to find out . . . alas.

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Tenderloin or not, that sauce is absolutely...TO...DIE...FOR! A perfect balance of savory, spicy....superlatives fall short. One has to try it to understand its deliciousness, particularly when repurposing the leftover sauce over top a NY strip steak. "Mmm-mm-good!"

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this was a great loin. juicy flavorfull. big hit with my family

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My body went limp with joy and my eyes rolled in the back of my head when I ate this! I used 21/2 lbs. of tenderloin and wished I had more sauce. Use 2 roasted jalapenos.

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I have made this three times in the last month. It's remarkably easy, impressive, and delicious. The loins are quite forgiving and don't take a lot of fuss. Don't skip the brine.

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I get many recipes off food network, this is the first that compels me to write a review. What a fabulous recipe this is! I substituted a raspberry jam, sliced jalapeños, just about a tbl, since my husband doesn't like a lot of spice! Turned out wonderful! Loved the sauce, so lovely! My husband told me to print & file this one!

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One of my favorite ways to cook pork tenderloin, now. The brine is perfect, and other than the glaze being just a little too sweet, it is a perfect recipe. We will be adding more jalapenos to the glaze to counter the sweet, can't wait to make it again!

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I did not see Guy make this, but found the recipe on a search. Couldn't wait to make it. All I can say is the glaze was too tart after adding the red wine vinegar. It kind of ruined the pork.

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I made this for dinner last night and it was so wonderful! My husband loved it. I definitely will be making this again.