Best Spicy Pepper Jelly Marinated Pork Tenderloin Recipes

SPICY PEPPER JELLY MARINATED PORK TENDERLOIN

Spicy Pepper Jelly Marinated Pork Tenderloin image

From Sara Foster's Southern Kitchen. The recipe in the book calls for grilling. Heat one side of your grill to medium, and place pork on the hot side, grilling for 12 to 15 minutes, turning 3 times and basting with reserved marinade. Move pork to the cool side and close the grill cover. Cook for another 3 to 5 minutes, or until a thermometer registers 145 F. Let rest before slicing.

Provided by Brookelynne26

Categories Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs pork tenderloin
1/2 cup of your favorite pepper jelly
1/2 cup dry red wine
1 orange, zested and juiced
2 tablespoons red wine vinegar
1 tablespoon freshly chopped rosemary
1 teaspoon crushed red pepper flakes
salt and pepper

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.

Nutrition Facts : Calories 286.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 98.4, Sodium 88.6, Carbohydrate 23.2, Fiber 0.9, Sugar 16.8, Protein 31.5

SPICY PEPPER JELLY-MARINATED GRILLED PORK TENDERLOIN

Spicy Pepper Jelly-Marinated Grilled Pork Tenderloin image

Categories Pepper Pork Side Marinate

Yield serves 4 to 6

Number Of Ingredients 8

Ingredients

Two 1-pound pork tenderloins
1/2 cup your favorite or Foster's Market Seven Pepper Jelly, plus more for serving
1/2 cup dry red wine
Zest and juice of 1 orange
2 tablespoons red wine vinegar
1 tablespoon fresh rosemary
1 teaspoon crushed red pepper flakes
Sea salt and freshly ground black pepper

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.