Tenderloin Steaks With Pepper Jelly Sauce Recipes

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BEEF TENDERLOIN WITH PEPPER JELLY SAUCE



Beef Tenderloin With Pepper Jelly Sauce image

This is so good. It is a recipe from Best of the Best from Big Sky Cookbook. We usually cook ours longer as we prefer medium to medium well.

Provided by anymouse

Categories     Meat

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

4 lbs center cut beef tenderloin
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1 1/2 cups beef stock
3/4 cup balsamic vinegar
1/3 cup jalapeno jelly

Steps:

  • Preheat oven to 450 degrees F.
  • Trim fat from tenderloin or have butcher do it. Tie string around tenderloin at 4 equal intervals.
  • Mix dry ingredients and rub mixture all over tenderloin.
  • Place tenderloin on rack in roasting pan in middle of oven.
  • Roast for 30 minutes or to 120 degrees on meat thermometer. Transfer to platter and cover with foil, let rest for 10 minutes.
  • Pour off fat from roasting pan. Add beef stock, balsamic vinegar and jelly to pan. Cook for 5 minutes or until thickened, stirring occasionally.
  • Slice tenderloin in 1 inch slices and spoon sauce over top of each serving.

Nutrition Facts : Calories 701.4, Fat 46.1, SaturatedFat 18.1, Cholesterol 194.9, Sodium 723.3, Carbohydrate 10.1, Fiber 0.3, Sugar 7.2, Protein 57.9

PORK TENDERLOIN WITH HOT PEPPER JELLY SAUCE



Pork Tenderloin With Hot Pepper Jelly Sauce image

Make and share this Pork Tenderloin With Hot Pepper Jelly Sauce recipe from Food.com.

Provided by Meredith .F

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs pork tenderloin
1/3 cup sour cream
6 tablespoons hot pepper jelly
salt & pepper

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.

PORK TENDERLOIN WITH PEPPER JELLY



Pork Tenderloin With Pepper Jelly image

Great dish, quick and elegant. Full of flavor and it makes a lovely presentation. Double the sauce, it's absolutely delicious.

Provided by Mimi in Connecticut

Categories     Pork

Time 30m

Yield 10 serving(s)

Number Of Ingredients 13

2 (1 lb) pork tenderloin, total weight of about 2-3 lbs
1 tablespoon garlic salt (approximate measure, to taste)
fresh ground pepper (to taste)
6 tablespoons olive oil
3 garlic cloves, crushed
3 shallots, sliced
1 1/2 cups thinly sliced red peppers (I often use roasted jarred peppers in a pinch, not pickled, and lightly saute them)
1/2 cup chicken stock
1/2 cup brandy
3 sprigs fresh thyme
1 sprig fresh rosemary (approximately 2 inches long)
1 1/2 cups hot pepper jelly
1 1/4 cups gorgonzola (crumbled)

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.

Nutrition Facts : Calories 437.2, Fat 18.1, SaturatedFat 6, Cholesterol 72.9, Sodium 313.7, Carbohydrate 38.7, Fiber 1, Sugar 27, Protein 23.1

BEEF TENDERLOIN WITH PEPPER JELLY SAUCE



Beef Tenderloin with Pepper Jelly Sauce image

Number Of Ingredients 9

1 (4-pound) center-cut beef tenderloin
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1 1/2 cups beef stock base
3/4 cup balsamic wine vinegar
1/3 cup jalapeño pepper jelly

Steps:

  • Preheat oven to 450°. Trim fat from tenderloin. Tie at equal intervals in 4 places around tenderloin. Combine salt, chili powder, pepper, cumin, and oregano in small bowl. Rub mixture over tenderloin. Place tenderloin on rack in roasting pan in middle of oven. Roast for 30 minutes or to 120° on meat thermometer. Transfer to heated platter. Let stand at room temperature for 10 minutes before serving. Pour off fat. Add stock, vinegar, and jelly to pan. Cook for 5 minutes or until slightly thickened, stirring occasionally. Serve in 1-inch-thick slices with sauce spooned over each serving. Fun Fact: Southern Idaho near Bruneau is home to a unique desert formed in the middle of a natural basin. The Bruneau dunes contain the largest single sand dune in North America. The two most prominent dunes cover about 600 acres.

Nutrition Facts : Nutritional Facts Serves

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