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:
- 30mins
- Ingredients:
- 13
- 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
- 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.
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RECIPE SUBMITTED BY
Thoroughly enjoy baking and cooking and have since I was 12. My dad was from Europe as were my grandparents and taught me much of what I know. My mom was instrumental in making sure the old European traditions kept going.
