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    You are in: Home / Recipes / Pork Tenderloin With Pepper Jelly Recipe
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    Pork Tenderloin With Pepper Jelly

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Mimi in Connecticut's Note:

    Great dish, quick and elegant. Full of flavor and it makes a lovely presentation. Double the sauce, it's absolutely delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 (1 lb) pork tenderloin, total weight of about 2-3 lbs
    • 1 tablespoon garlic salt (approximate measure, to taste)
    • fresh ground pepper (to taste)
    • 6 tablespoons olive oil
    • 3 garlic cloves, crushed
    • 3 shallots, sliced
    • 1 1/2 cups thinly sliced red peppers (I often use roasted jarred peppers in a pinch, not pickled, and lightly saute them)
    • 1/2 cup chicken stock
    • 1/2 cup brandy
    • 3 sprigs fresh thyme
    • 1 sprig fresh rosemary (approximately 2 inches long)
    • 1 1/2 cups hot pepper jelly
    • 1 1/4 cups gorgonzola (crumbled)

    Directions:

    1. 1
      Sprinkle heavily with garlic salt and let the salted pork sit at room temperature for 40 minutes.
    2. 2
      Preheat oven to 425°F
    3. 3
      Sauce: In a heavy skillet add 3 TBL olive oil and heat until hot then add garlic, shallots and red pepper and sauté until peppers, garlic, and shallots are soft (about 10-12 minutes).
    4. 4
      Add 1/2 cup of brandy (be careful not to flame).
    5. 5
      Add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3.
    6. 6
      Take off heat and remove rosemary and thyme. Add jam and heat until jam liquefies.
    7. 7
      Pork: In a large skillet, heat 3 TBL oil to very hot but not smoking. Add the pork and sear for about 2 minutes per side, turning the pork only once so it gets a good sear.
    8. 8
      Remove the pork and place on a roasting pan in the preheated 425 F oven, for approximately 10-15 minutes or until meat thermometer registers 155 ° F (meat will still be a tiny bit pink, that’s ok), do not overcook. When it comes out of the oven cover meat with foil and let it rest for 5 minutes.
    9. 9
      Slice on the diagonal into 1 inch slices and save the juices. Place sautéed peppers on serving platter then place sliced tenderloin on top of peppers.
    10. 10
      Pour about ½ cup brandy/jam mixture over the pork and sprinkle with 3/4 cup Gorgonzola. Serve with remaining brandy/jam sauce and the Gorgonzola in separate serving/gravy dish.

    Ratings & Reviews:

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    Nutritional Facts for Pork Tenderloin With Pepper Jelly

    Serving Size: 1 (219 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 437.2
     
    Calories from Fat 162
    37%
    Total Fat 18.0 g
    27%
    Saturated Fat 6.0 g
    30%
    Cholesterol 72.8 mg
    24%
    Sodium 313.7 mg
    13%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 27.0 g
    108%
    Protein 23.0 g
    46%

    The following items or measurements are not included:

    fresh thyme

    fresh rosemary

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