Pork Tenderloin With Pepper Jelly

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

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

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)


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a