Pork Tenderloin with Pepper Jelly and Gorgonzola Recipe - Allrecipes.com
Pork Tenderloin with Pepper Jelly and Gorgonzola Recipe

Pork Tenderloin with Pepper Jelly and Gorgonzola

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"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 10 mins


  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.
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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.

Most Helpful Critical Review
Jun 23, 2008

The sauce was bland and very oily.


20 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.

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!

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.

Jan 29, 2008

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

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.

Dec 16, 2007



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  • 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.

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