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Pork Tenderloin With Pepper Jelly

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“Great dish, quick and elegant. Full of flavor and it makes a lovely presentation. Double the sauce, it's absolutely delicious.”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 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 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)

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.

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