Spicy Pepper Jelly Marinated Pork Tenderloin 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 PORK TENDERLOIN

Steps:

• Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.

SPICY PORK TENDERLOIN

Steps:

• In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
• Preheat grill for medium heat.
• Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

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.

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.

SWEET AND SPICY GRILLED PORK TENDERLOIN

Steps:

• Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
• Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

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.

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.

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.