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Pork Tenderloin with Pepper Jelly and Gorgonzola

By: Mimi  
"This is a recipe I acquired years ago and modified to suit my family's taste. It is simpler to make than it sounds; great for company. An absolute favorite of our family!"

Rating: This weblink has been rated 8 times with an average star rating of 4.5 Read Reviews (7)

Rate/Review | 418 people have saved this

What to Drink?

Wine Riesling
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 8 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 540 | Total Fat: 20.5g | Cholesterol: 108mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by JQ 
I've been walking around the house for 2 weeks now saying to my husband "I know I made the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2007 by Alissa B 
Instead of brandy I used twice as much chicken stock... even my sister who doesn't eat pork... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2008 by SunnyMI 
Absolutely awesome recipe! Great mix of flavors. Simple. Wouldn't change anything. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by Luvs2Cook 
I made this recipe a while ago and couldn't find my written copy and FINALLY was able to find... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2007 by Penny 
Fantastic! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2008 by suzbmt 
The sauce was bland and very oily. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by KC 
Excellent...and great for company MORE

 
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