Grilled Pork Tenderloin with Pepper Jelly Glaze

I serve this with orzo, spinach and parmesan cheese and roasted asparagus. yum!

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Name: Grilled Pork Tenderloin with Pepper Jelly Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 pork tenderloin about 1 1/2 lbs; olive oil; salt; pepper; 2 tablespoons butter; 1 tablespoon flour; 1/4 cup white wine; 1/2 cup chicken stock; 1/3 cup pepper jelly - available at most grocery stores a; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; sliced hot cherry peppers - for serving

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INGREDIENTS

1 pork tenderloin ; about 1 1/2 lbs
olive ; oil
salt
pepper
2 tablespoons butter
1 tablespoon flour
1/4 cup white wine
1/2 cup chicken stock
1/3 cup pepper jelly - available at most grocery stores a
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
sliced ; hot cherry peppers - for serving

INSTRUCTIONS

Heat a grill to medium high heat.

Meanwhile, heat a saute pan to medium high and add the butter. As soon as the butter is melted and foaming, whisk in the flour. Cook for 1 minute. Whisk in the wine and cook an additional minute. Add the chicken stock and pepper jelly and stir the glaze until the jelly melts. Stir in Worcestershire sauce and mustard. Remove from heat. Divide the glaze in half - half will be used to glaze the tenderloin while it grills and the remainder will be served with the sliced tenderloin. Reheat the glaze before serving.

Rub the tenderloin with olive oil and generously sprinkle with salt and pepper.

Place the tenderloin on the grill and grill for about 5 minutes. Since a pork tenderloin is basically tubular in shape, you will want to roll it on all four sides to cook evenly. The tenderloin should not stick when you roll it to the next side to be grilled. Roll the tenderloin and continue grilling for 5 minutes. As the tenderloin is rolled on the grill, brush the top side with the glaze. Grill for 5 minutes on each of the remaining sides and until the internal temperature reaches about 140 degrees. Remove tenderloin from the grill, tent with foil and let rest for 10 minutes before slicing.

To serve, slice the tenderloin in medallions and pass the remaining glaze and sliced cherry peppers

NOTES

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Grilled Pork Tenderloin with Pepper Jelly Glaze

1 pork tenderloin about 1 1/2 lbs
 olive oil
 salt
 pepper
2 tablespoons butter
1 tablespoon flour
1/4 cup white wine
1/2 cup chicken stock
1/3 cup pepper jelly - available at most grocery stores a
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
 sliced hot cherry peppers - for serving

Heat a grill to medium high heat.

Rub the tenderloin with olive oil and generously sprinkle with salt and pepper.
Place the tenderloin on the grill and grill for about 5 minutes. Since a pork tenderloin is basically tubular in shape, you will want to roll it on all four sides to cook evenly. The tenderloin should not stick when you roll it to the next side to be grilled. Roll the tenderloin and continue grilling for 5 minutes. As the tenderloin is rolled on the grill, brush the top side with the glaze. Grill for 5 minutes on each of the remaining sides and until the internal temperature reaches about 140 degrees. Remove tenderloin from the grill, tent with foil and let rest for 10 minutes before slicing.

To serve, slice the tenderloin in medallions and pass the remaining glaze and sliced cherry peppers

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 4 Servings

Calories: 225
Calories from Fat: 95 (42%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1g
Cholesterol 89.9mg		28 %
Sodium 255.1mg		9 %
Potassium 545.7mg		14 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5.5g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 225

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