Pork Tenderloin with Pepper Jelly and Gorgonzola

Pork Tenderloin with Pepper Jelly and Gorgonzola

15
Rosemary Smith 1

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 518 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

15
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

The sauce was bland and very oily.

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...

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.

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 ...

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 thing...

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

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...

Fantastic!

Excellent...and great for company

I'm making this for the 3rd time tonight, everyone loves it! I use a mild goat cheese, and triple sec brandy