Pork Tenderloin With Pepper Jelly

READY IN: 30mins


  • 2
    (1 lb) pork tenderloin, total weight of about 2-3 lbs
  • 1
    tablespoon garlic salt (approximate measure, to taste)
  • 6
    tablespoons olive oil
  • 3
    garlic cloves, crushed
  • 3
    shallots, sliced
  • 1 12
    cups thinly sliced red peppers (I often use roasted jarred peppers in a pinch, not pickled, and lightly saute them)
  • 12
    cup chicken stock
  • 12
    cup brandy
  • 3
    sprigs fresh thyme
  • 1
    sprig fresh rosemary (approximately 2 inches long)
  • 1 12
    cups hot pepper jelly
  • 1 14
    cups gorgonzola (crumbled)


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