Raspberry Jalapeno Glaze (for pork tenderloin)

Preparation time: 15 min. Cooking time: 2 hours Medium Serves: 4-6


I totally ripped this recipe off from Guy Fieri, but I switched up the sauce and I think its way better. So I'll link to his recipe and you can follow that for the pork, but try my recipe for the glaze.


  • About 1lb. raspberries (fresh or frozen)
  • 1/2 bottle of red semi-dry muscadine wine
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tbsp butter
  • 3 jalapenos
  • 3 cloves of garlic
  • 1/2 tsp. cayenne pepper (optional)


Here’s the link to the original recipe: http://www.foodnetwork.com/recipes/guy-fieri/blackberry-jalapeno-glazed-pork-tenderloin-recipe/index.html

You’re going to prepare the pork just like he says, just switch out his glaze for mine. I highly recommend doing this on a real grill rather than a grill pan. I’ve tried both ways and the grill pan version was nowhere near as good.

So here we go for the sauce: If you like, you can de-seed the jalapenos for a less-spicy sauce. Either way chop them up along with the garlic. Put the raspberries, wine, and sugar in a blender and puree until smooth.

Melt the butter in a medium saucepan, add the garlic, butter, and salt, and saute for about 5 minutes, or until the garlic starts to brown slightly. Add the raspberry/wine mixture and bring to a simmer, stirring constantly. Simmer for about 2 hours, and make sure to give it a stir at least once every 5 or 10 minutes. It should reduce by more than half.

At this point the jalapenos and garlic have probably given up all the flavor that they ever will, so pour it through a strainer in to a bowl (keep in mind, this stuff is hot, so use heat resistant stuff e.g. metal strainer, glass or metal bowl). It may take a few minutes for it to all strain through, but it eventually will. Discard all the bits that didn’t make it through the strainer, and put the rest back in your saucepan.

Now its adjustment time. Your wine or raspberries might have been sweeter than mine. Your jalapenos might have been weaker or stronger than mine. So taste it, and if it doesn’t seem sweet enough, add more sugar. This is where you add the cayenne if you feel it’s not spicy enough. Once you’re satisfied, keep it warm over low heat while you prepare the pork.

One last note, especially if you’re doing this on a real grill. This sauce WILL burn if you leave it on too long. So just be careful and keep an eye on it. You may only need 1 or 2 minutes per side after glazing it.

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