Grilled Banana Pepper Compote-Glazed Pork Tenderloi

Name: Grilled Banana Pepper Compote-Glazed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small banana peppers; 1 jalapeno; Vegetable oil, for drizzling; Kosher salt; 1 cup apple cider vinegar; 1/2 cup whole-grain mustard; 1 1/2 cups lightly packed brown sugar; 1/3 cup all-purpose flour; One 1 1/2- to 2-pound pork tenderloin, trimmed; Freshly ground black pepper

Servings: persons

1
Prepare a grill for medium-high indirect heat.
2
Drizzle the banana peppers and the jalapeno with vegetable oil and season with salt.
3
Place on the grill over direct heat; grill on all sides, about 2 minutes per side.
4
Set aside to cool before removing the stems and seeds.
5
Combine the cider vinegar, mustard, brown sugar and 3 ounces water in a medium pot over medium heat and bring to a simmer.
6
Meanwhile, add the grilled banana peppers and the jalapeno to a food processor; pulse until smooth.
7
Add the pureed peppers to the simmering vinegar mixture, stirring until combined.
8
Slowly whisk in the flour, taking care not to create clumps.
9
Lower the heat and simmer until the sauce reduces by one-quarter to an apple-butter consistency, about 20 minutes.
10
Remove from the heat.
11
Set aside 3/4 cup for glazing the pork; the remainder to be used for serving.
12
Drizzle the pork tenderloin with vegetable oil and sprinkle heavily with salt and pepper on all sides.
13
Grill over direct heat for 1 to 2 minutes per side.
14
Brush with 2 tablespoons of the banana pepper compote and move to indirect heat.
15
Cook until an internal temperature of 140 degrees F is reached, rotating the pork 45 degrees every 5 minutes, and brushing it with 2 tablespoons of the compote after each rotation, 35 to 45 minutes total.
16
Remove the pork to a cutting board.
17
Let rest for 10 minutes before slicing.
18
Serve with remaining compote.

438

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 small banana peppers, 1 jalapeno, Vegetable oil, for drizzling, Kosher salt, and more.

Yes, Grilled Banana Pepper Compote-Glazed Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Banana Pepper Compote-Glazed Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions