Pork Tenderloin With Pepper Jelly

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

• Ready In: 30 mins
• Serves: 10

Ingredients

• 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. Sprinkle heavily with garlic salt and let the salted pork sit at room temperature for 40 minutes.
2. Preheat oven to 425°F
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. Add 1/2 cup of brandy (be careful not to flame).
5. Add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3.
6. Take off heat and remove rosemary and thyme. Add jam and heat until jam liquefies.
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. 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. 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. 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.