Pork Tenderloin with Pepper Jelly and Gorgonzola

DIRECTIONS

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 160 degrees F (71 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.