Kick up your entertaining and grilling a notch this summer with a sauce that will impress your guests! This savory Blackberry Jalapeno Sauce is fantastic on anything off the grill from chicken breast, to pork tenderloin, beef tenderloin or even a vegetarian version with grilled polenta, tofu or tempeh.
Fresh summer berries are not only for breakfast and dessert. Try using them in a savory sauce that will really elevate your grilled meats this summer. As a professional chef to my weekly clients I’ve had repeat requests for this recipe for over a decade now. I like my food spicy as do some of my clients so I season the pork or chicken first with a blackening spice before it goes on the grill.
- 1 package of pork tenderloins
- 1 tsp cajun or blackening spice
- 1 TB olive oil
- Blackberry Jalapeno Sauce:
- 1 TB olive oil
- ½ cup red onion, chopped
- 1 jalapeno, seeds removed and chopped fine
- ½ cup fruit sweetened seedless blackberry jam
- 1 cup red wine, cabernet sauvignon or merlot
- ¼ cup red wine vinegar
- 1 tsp cornstarch mixed with 2 TB water to make a slurry
- 1 scallion (white and green), sliced thin for garnish
- ¼ cup blackberries - for garnish
- Preheat the grill to medium heat (350). Clean the pork tenderloins of any excess fat or silver skin and discard. Season the pork with blackening spice. Drizzle with 1 TB olive oil. Add the pork tenderloins to the grill and cover. When grilling I find it easiest to maintain 350 degrees by setting my burners to low and allowing my tongs to hold open one side of the grill hood. This allows for some heat to escape and the grill to maintain a medium temperature. Every grill is different though so you may be able to find your perfect temperature by just adjusting the dials. Turn the pork tenderloins once they are browned on the first side then continue heating on the opposite side until they are cooked to an internal temperature of 135 degrees. Typically, they will take about 20-25 minutes depending on what size they are. Remove from the grill and allow to rest for 10 minutes before slicing the pork on the bias.
- To make the sauce add 1 TB olive oil to a fry pan over medium heat. Add the chopped red onion and jalapeno to the fry pan. Sauté until golden in color. Add the red wine and blackberry preserves and reduce by half. Once reduced add the vinegar and cornstarch water slurry. Cook until thick for about 3-4 additional minutes.
- To serve, spoon the blackberry jalapeno sauce over the pork slices and garnish with fresh blackberries and sliced scallions.