READY IN ABOUT 1¼ hrs

Pork Tenderloin with Pepper Jelly and Gorgonzola

Read Reviews (12)

"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!" — Mimi

Directions

Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
Preheat oven to 425 degrees F (220 degrees C).
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.
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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 11, 2008

I've been walking around the house for 2 weeks now saying to my husband "I know I made the most wonderful pork tenderloin recipe recently but I can't find it!". I was sure it came from this site but I didn't save it in my recipe box, and when I searched on pork tenderloin it didn't come up. Happily, today I found a PAPER copy of this recipe and remembered that YES! I did make an incredible pork tenderloin recently and this is it!!!! Absolutely fantastic. I have now saved it to my recipe box, needless to say. I substituted goat cheese for the gorgonzola because I prefer it, and it turned out just fabulous. Thanks for the very memorable recipe.

—JQ

See full review »

Most Helpful Critical Review

Jun 23, 2008

The sauce was bland and very oily.

—suzbmt

See full review »

17 Ratings

Oct 22, 2007

Instead of brandy I used twice as much chicken stock... even my sister who doesn't eat pork LOVED it! Next time I'm going to try feta instead of gorgonzola cheese for a little different flavor.

—Alissa B

See full review »

Jun 16, 2010

I made this recipe a while ago and couldn't find my written copy and FINALLY was able to find it here. GREAT GREAT GREAT! I don't understand the comments about oily and bland. Only 4 Tbls of olive oil and the sauce is made with pepper jelly. I did mix a little hot and mostly mild jelly with it. My husband loves this recipe and I have used it for a very special anniversary party and it was a huge hit. Everyone asked for the recipe. Thanks for posting this! I'll be looking for more of your recipes. Just made this recipe again for company. I can't tell you how many compliments I received. This recipe is a keeper!

—Luvs2Cook

See full review »

Dec 07, 2009

Very good. It was spicier and sweeter than I was expecting. I cannot imagine how in the world anyone would call it oily or bland. It was neither, and I'm very sensitive to both of those things, oiliness in particular. In fact, the hot pepper jam was almost a little overpowering. However, everyone raved about it at the party I brought it to. Mine took about 20 minutes in the oven though.

—MOLLYES

See full review »

Jan 29, 2008

Absolutely awesome recipe! Great mix of flavors. Simple. Wouldn't change anything.

—SunnyMI

See full review »

Jul 02, 2010

We were impressed with this! I had to scale it way back for the two of us and I used two boneless pork chops instead of the tenderloin. I thickened the sauce with a little cornstarch and water, because I thought it was quite thin. And I used feta rather than the gorgonzola. The major change I made was in the plating of this dish. I spooned a pool of sauce on the plate, topped it with the pork chops (which Hubs had grilled) and then piled on the pepper/shallot mixture. Sprinkled the top with feta and it was GORGEOUS, as well as DELICIOUS! The only change I would make next time is to cut back on the jelly – it was just a little too sweet for us, but that’s just a personal preference. One word of caution – the “heat” in this recipe will be determined by the pepper jelly you use. Some are a lot hotter than others.

—bellepepper

See full review »

Dec 16, 2007

Fantastic!

—Penny

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pear Braised Pork Tenderloin

Pork Tenderloin with Tomato and Pepper Sauce

Pork Tenderloin with Apples

Pork Tenderloin with Balsamic Plum Reduction

Slow Cooker Blackberry Pork Tenderloin

Quinoa Stuffed Pork Tenderloin

Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Bacon Wrapped Stuffed Pork Tenderloin

Citrus Pork Tenderloin

Pork Tenderloin with Orange Marmalade Glaze

Nutrition

Calories
518 kcal
26%

Carbohydrates
43.8 g
14%

Cholesterol
102 mg
34%

Fat
18.4 g
28%

Fiber
0.5 g
2%

Protein
32.7 g
65%

Sodium
1076 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Tenderloin with Pepper Jelly and Gorgonzola

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 518
Calories from Fat: 165

% Daily Value *
Total Fat 18.4g 28 %
** Saturated Fat 7g 35 %
** Cholesterol 102mg 34 %
Sodium 1076mg 43 %
** Potassium 529mg 15 %
Total Carbohydrates 43.8g 14 %
** Dietary Fiber 0.5g 2 %
Protein 32.7g 65 %
** Sugars 28.2g
** Vitamin A 18 %
** Vitamin C 35 %
** Calcium 20 %
** Iron 16 %
** Thiamin 96 %
** Niacin 95 %
** Vitamin B6 58 %
** Magnesium 13 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.