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Tuesday, January 11, 2011

Pork Tenderloin with Pepper Jelly Glaze

One of Mary's favorites...

Ingredients:
1 tsp chili powder
1 tsp gound cumin
½ tsp salt
1 tsp freshly ground pepper
1 whold natural pork tenderloin
2 tbsp balsamic vinegar
¼ cup pepper jelly

Directions:
Heat oven to 450 degrees. In a small bowl, stir together chili powder, cumin, salt, and black pepper; rub over all surfaces of tenderloin and place in shallow roasting pan. Roast uncovered for 15 minutes, or until internal temperatur reads 150 on a meat thermomoeter.

Meanwhile, in a small saucepan over low heat, combine vinegar and pepper jelly, stirring constantly to melt jelly. Brush mixture over port and roast for 5 minutes more. Remove pork from oven and let rest briefly before slicing to serve.

Originally posted 1/11/08

2 comments:

  1. What's "pepper jelly" and where does it come from? The guys want to know.

    Newt

    ReplyDelete
  2. Pepper Jelly is usually made with Bell Peppers, Serrano or Jalapeño Peppers, Cider Vinegar, Sugar & Pectin. You can buy it, already made, in most grocery stores.

    ReplyDelete

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