Pork Tenderloin With Pepper Jelly Food

PEPPER JELLY PORK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
• Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

SPICY PEPPER JELLY MARINATED PORK TENDERLOIN

Steps:

• Pat the pork dry and remove any excess fat.
• Whisk together the remaining ingredients, and then pour over the pork (or into a resealable bag, with the pork). Marinate at least two hours or overnight. Turn the pork several times, to distribute the marinade evenly.
• Preheat the oven to 425.
• Remove the pork from the bag/bowl, and pour the marinade into a small saucepan. Liberally salt and pepper the tenderloin.
• Heat a large, heavy-bottomed skillet over medium high heat. Once hot, add the pork and sear on all sides, about 8 minutes. Place the entire pan in the oven and cook until internal temperature reads 145, about 15 minutes.
• Meanwhile, bring the marinade to a boil on the stove. Boil for about 5 minutes, until thickened.
• Brush the cooked tenderloin with the boiled marinade. Tent the pork with foil and let it rest for 5-10 minutes before slicing.

PORK TENDERLOIN WITH PEPPER JELLY

Steps:

• 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.

PORK TENDERLOIN WITH HOT PEPPER JELLY SAUCE

Steps:

• Preheat oven to 450 degrees.
• Line a roasting pan with heavy foil.
• Generously salt & pepper the tenderloin.
• Melt 3 tbsp of the jelly in a small pan over low heat and brush over the top of the tenderloin.
• Roast until thermometer reaches 155 to 160 degrees (about 15-20 min).
• While pork is cooking, heat remaining jelly and stir in sour cream. Warm slightly, but do not allow to bubble or it will curdle.
• Slice tenderloin diagonally into 1/2 inch medallions and serve with sauce.

ROASTED PORK TENDERLOIN WITH BACON JAM

Steps:

• Preheat the oven to 375 degrees F.
• Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
• Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
• Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
• Finish the bacon jam by stirring the bacon into the reduced beer mixture.
• Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.

PORK LOIN RED PEPPER JELLY RECIPE

Steps:

• Grilled Pork Tenderloin with Red Pepper Jelly Glaze Melt the jelly, vinegar, mustard and Worcestershire sauce in a small saucepan. Reserve. Trim the silver skin and any excess fat from tenderloins. Salt and pepper to taste. Heat the grill to medium high. Spray the grill grates with oil and grill the tenderloins on all sides with the grill cover down until nicely browned. Once tenderloin is browned, use a probe thermometer to cook it to USDA minimum of 145°F degrees internal temperature. Remove tenderloins and place a sheet of aluminum foil on the grill grates. Replace the tenderloins and brush the red pepper jelly glaze on all sides. Close the cover and let the glaze set for about 10 minutes. Remove and let rest under foil for 10-15 minutes before serving.

PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

PORK TENDERLOIN WITH PEPPER JELLY AND GORGONZOLA

Steps:

• Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
• Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan.
• Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
• To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.

GRILLED PORK TENDERLOIN WITH PEPPER JELLY GLAZE

Steps:

• Combine apple juice, 1 cup of vinegar, 1 cup of pepper jelly in saucepan over medium heat.
• Stir together until jelly melts.
• Place pork in a large sealable bag and pour marinade over.
• Seal bag and marinate in refrigerator 12-24 hours.
• Prepare grill for indirect heat or preheat oven to 500 degrees.
• Remove pork from marinade.
• Reserve marinade.
• Place pork tenderloin over drip pan and cover grill.
• Grill about 1-1/4 hours or until a meat thermometer reads 150°F, basting occasionally with reserved marinade.
• Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl.
• Coat tenderloin with jelly glaze for last 10 minutes of grilling.
• Continue to cook until a meat thermometer reads 160°F.
• Let rest 10-15 minutes before slicing.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

JALAPENO POPPER PORK TENDERLOIN

Steps:

• Mix chile powder, garlic powder, sugar, salt, and pepper together in a bowl. Cut a pocket lengthwise down the middle of the pork tenderloin. Apply the spice mixture all over the tenderloin.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
• Heat olive oil in a skillet over medium heat. Cook jalapenos, flipping occasionally, until tender, 7 to 10 minutes. Sprinkle with cumin. Let cool until easily handled; chop.
• Spread cream cheese inside the pork tenderloin. Add chopped jalapenos. Wrap bacon slices around the tenderloin in a spiral. Secure with kitchen twine. Make sure to tie up tightly to close the pocket.
• Transfer the tenderloin to the skillet. Cook over medium heat, rotating continuously, until golden, about 30 seconds on each side. Place the tenderloin in the prepared roasting pan.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), 30 to 35 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes. Remove kitchen twine and slice, topping with any of the stuffing that may have overflowed in the pan.

SPICY PEPPER JELLY-MARINATED GRILLED PORK TENDERLOIN

Steps:

• Rinse the pork, pat dry, remove the silver skin (see Know-how, page 81), and trim any excess fat. Place in a shallow container or large resealable bag.
• Whisk together the pepper jelly, wine, orange zest and juice, vinegar, rosemary, red pepper flakes, and salt and black pepper to taste in a small bowl. Pour the marinade over the pork and turn to coat evenly. (Or, if using a bag, pour the marinade into the bag, seal, and shake to coat the pork.) Cover and place in the refrigerator to marinate for at least 2 hours or overnight. Turn the pork several times to distribute the marinade evenly.
• When ready to cook the pork, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat (see Know-how, page 151); if using a gas grill, heat just one side on medium.
• Remove the pork from the marinade, reserving the marinade, and season with salt and pepper. Place the pork on the hot grill directly over the coals and cook for 12 to 15 minutes, turning three times and basting often with the reserved marinade. Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145°F for medium (this is what I prefer) or 160°F for medium-well.
• Remove the pork from the grill and transfer to a cutting board. Cover loosely with foil and allow to rest for 5 to 10 minutes before slicing. Cut into 1/4-inch-thick slices and serve warm with additional pepper jelly on the side.

SMOKED PORK TENDERLOIN WITH SESAME PEPPER JELLY

Steps:

• Preheat indoor grill or outside barbecue. Rub tenderloins with olive oil. Sprinkle with sesame seeds, ginger, pepper and paprika. Place a meat thermometer in middle, place on grill and cook, basting occasionally with jelly, until temperature reaches 180 degrees. Slice and serve with remaining jelly.
• For Sesame Pepper Jelly: Soften gelatin in water until dissolved. Add brown sugar and bring to a boil, stirring constantly. Add peppers and vinegar and bring back to a boil. Turn off heat. Add sesame seeds and let mixture cool. Refrigerate for 2 hours, until mixture sets.