Guy Fieri's Tips on How to Make His Famous Pork Loin | Tournament of Champions | Food Network

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Hear from Guy about how to make his fan-favorite pork roast with a sweet-savory jalapeño glaze 🌶
Watch Guy Fieri’s #TournamentOfChampions​​, Sundays at 8|7c from 3/7/21 to 4/18/21 + subscribe to #discoveryplus​​ to stream it: http://discoverypl.us/2NeKVgd​​.
Get the recipe: https://foodtv.com/3rkRIna
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For the first time, Food Network and host Guy Fieri gather 16 of the world’s greatest chefs for the most-intense culinary competition ever held. Emotions run high in the single-elimination, sudden-death bracket tournament as the competitors face off in head-to-head battles to stay alive. As the pressure mounts, shocking surprises unfold both inside and outside the arena. All the chefs have the talent and skill to walk away with the ultimate championship title in food, but only one will win the Tournament of Champions.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Blackberry Jalapeno Glazed Pork Tenderloin
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 55 min
Prep: 20 min
Inactive: 20 min
Cook: 15 min
Yield: 6 servings

Ingredients

1/4 cup kosher salt, plus 1 teaspoon
3 cups water, warm
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons brown sugar
1 cup ice cubes
2 pounds pork tenderloin, silver skin removed
Blackberry Jalapeno Glaze, recipe follows
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper

Blackberry Jalapeno Glaze:
1 tablespoon unsalted butter
1 to 2 roasted jalapenos, seeded, minced
1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cups wine, preferably Merlot, divided
1/2 teaspoon cornstarch

Directions

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.

Blackberry Jalapeno 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.

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#GuyFieri #PorkLoin #TournamentOfChampions #FoodNetwork

Guy Fieri’s Tips on How to Make His Famous Pork Loin | Tournament of Champions | Food Network
https://www.youtube.com/watch?v=QFvCCf6Z-dE

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Comments

GeneralElectricCNC says:

Pork Tenderloin, not Pork Loin like the description says! Maybe next time.

21st century Viking says:

You know what i hate about most cooking professionals. They always using stuff the regular cook wouldnt have and on top of that. I think some of this stuff theyre cooking with is unnecessary

Rebecca Shuman says:

Love that Great Food Tournament ❤️❤️❤️❤️😋😋😋😋😂😂😂😂 it’s pure tasty

Jennifer Watts says:

My bff loved that

Lisa Molinar says:

all I got to say is I effing love you Guy fieri you are the beacon of cooking here in Northern California I'm talking Frisco in the Bay area beyond you're the bomb nobody beats or compares to you , love you all the way out here from good Old Northern Cali*<yeah get that tenderloin on boy✓ that's the bomb right there>Love the flavoring you're doing with the berry yum🥂🌻🌈🧡❤️🌉💋🙏🙋🐆🐅🐕🐩

David Urdahl says:

Narrator Gee sounds older than video Gee…. It is Gee right? Gee Ferrari?

johndownstairs says:

Sounds like Guy is losing his voice in his voice-overs. Time to lay off the Cuban cigars and whiskey 😉

starless mystery says:

Guy I loved your kitchen scissors set that un-attached for cleaning and came in a 2 pack and they were red and yellow and now I can’t get them anywhere anymore 😭

Dalton Jones says:

Has food network seen a YouTube Cook before. All the camera cuts and loud background music are annoying and not necessary. Everyone else stopped doing that like 5 years ago.

MS Office , word, Excel, Power Point says:

great dinner requires several. https://kitchensalty.com/best-steak-knives-set/
moving parts, including the right cutting boards, good sheet pans, and of course a great set of knives. A dull knife is a cook’s worst enemy. Using brute force to cut meat means not only a raised risk of injury but also losing those flavorful juices while you struggle to slice through. The same rule for chef’s knives goes for dining utensils as well. The better the steak knife, the better the food will taste and the experience will be for your family (and someday, your guests).

Thanh Van Cooking says:

I would use the brine with one more pork loin.

Neena's Bawarchi Khana says:

Amazing 😻

Azure Dragon says:

Did he lose his voice ?

Oscar Amaya says:

👍👍👍

Allen Trice says:

Now that's hot cooking! Very hot indeed! I like what you doing today! 🔥🐷🔥🐷🔥🐷🔥🐷

Yummy Food Secrets says:

💗💞❤

Joe Mutter says:

Do u have any recipes for cooking carrots

Jordo says:

Guy sounds a little horse, hope your feeling alright.

Meana Beana says:

Delicious 🤤😋

colors4u says:

Are you roasting it in the oven first to 180 degrees and then browning on the grill? Thank you looks great! I never have used blackberry jelly but will give it a try.

Drew Conway says:

I doubt this is “famous”

Kate Lynch says:

Hi love watching your show Great food

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