Grilled Pork Tenderloin With Pepper Jelly Glaze Recipes

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.

GRILLED PORK TENDERLOIN WITH PEPPER JELLY GLAZE

Steps:

• Heat a grill to medium high heat. Meanwhile, heat a saute pan to medium high and add the butter. As soon as the butter is melted and foaming, whisk in the flour. Cook for 1 minute. Whisk in the wine and cook an additional minute. Add the chicken stock and pepper jelly and stir the glaze until the jelly melts. Stir in Worcestershire sauce and mustard. Remove from heat. Divide the glaze in half - half will be used to glaze the tenderloin while it grills and the remainder will be served with the sliced tenderloin. Reheat the glaze before serving. Rub the tenderloin with olive oil and generously sprinkle with salt and pepper. Place the tenderloin on the grill and grill for about 5 minutes. Since a pork tenderloin is basically tubular in shape, you will want to roll it on all four sides to cook evenly. The tenderloin should not stick when you roll it to the next side to be grilled. Roll the tenderloin and continue grilling for 5 minutes. As the tenderloin is rolled on the grill, brush the top side with the glaze. Grill for 5 minutes on each of the remaining sides and until the internal temperature reaches about 140 degrees. Remove tenderloin from the grill, tent with foil and let rest for 10 minutes before slicing. To serve, slice the tenderloin in medallions and pass the remaining glaze and sliced cherry peppers

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.

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.

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.