PORK TENDERLOIN WITH BELL PEPPER MARMELADE

Pork Tenderloin with Bell Pepper Marmelade image

Provided by Ingrid Parker

Categories Pork

Time 55m

Number Of Ingredients 12

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1 package pork tenderloin (aprox. 2lbs.)
2 tbsp. vegetable oil
1/4c mc cormack grill mates seas. garlic & onion medley
FOR THE MARMELADE:
1 red onion, diced
1 red bell pepper diced
1 gree bell pepper diced
1/2 c honey
1/4 c red wine vinegar
1/2 c red wine or grape juice with 2 tsp. fresh lemon juice
2 tsp. tabasco sauce
1/2 cup smooth cranberry sauce

Steps:

1. Preheat oven to 350F
2. Remove the silver skin from your tenderloins. In a large skillet heat the oil and sear your meat on all sides. Remove with tongs and place on a piece of foil. Sprinkle all over with the Mc Cormack Seasoning. Since it's very hot I used a spatula to pat it into/onto the meat.
3. If your skillet is not oven proof, place the meat in an oven proof dish and roast for approx. 35 min. to a temp. of 145F. Let rest on a cutting board tented with foil for 10 min. before slicing.If not serving let cool and refrigerate until using. SEE NOTE AT END!!
4. Make THE marmalade WHILE THE PORK IS ROASTING. In a DRY Skillet over med. heat cook your onions and peppers for 3-4 minutes until all liquid has cooked away. Add all remaining ingredients and stir well. Reduce heat to med.low and simmer until it becomes like a marmalade, stirring a few times. Refrigerate if not using right away. Remove from fridge at least 1 hour before serving. Serve on toasted baguette slices with a dollop of marmalade on top or in the small Hawaiian Bread buns with some opt. Honey Mustard. NOTE: I served my meat cold the next day and sliced it then. I had 22 nice slices (On an angle)Then ends were mine! LOL.