Pork Tenderloin With Pepper Jelly And Gorgonzola

Name: Pork Tenderloin With Pepper Jelly And Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2 pound) pork tenderloins; 1 tablespoon garlic salt; 1/2 teaspoon fresh-ground black pepper; 2 tablespoons olive oil; 3 cloves garlic, chopped; 3 shallots, peeled and sliced; 1 red bell pepper, seeded and thinly sliced; 1/2 cup chicken stock; 1/2 cup brandy; 3 sprigs fresh thyme; 1 small fresh rosemary sprig; 1 1/2 cups hot pepper jelly; 2 tablespoons olive oil; 1 1/4 cups crumbled Gorgonzola cheese

Servings: persons

2 (1 1/2 pound) pork tenderloins
1 tablespoon garlic salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons olive oil
3 cloves garlic, chopped
3 shallots, peeled and sliced
1 red bell pepper, seeded and thinly sliced
1/2 cup chicken stock
1/2 cup brandy
3 sprigs fresh thyme
1 small fresh rosemary sprig
1 1/2 cups hot pepper jelly
2 tablespoons olive oil
1 1/4 cups crumbled Gorgonzola cheese

1
Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
2
Preheat oven to 425 degrees F (220 degrees C).
3
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
4
Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan.
5
Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
6
To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.

513

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 2 (1 1/2 pound) pork tenderloins, 1 tablespoon garlic salt, 1/2 teaspoon fresh-ground black pepper, 2 tablespoons olive oil, and more.

Yes, Pork Tenderloin With Pepper Jelly And Gorgonzola 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!