The Best Recipes: Pork Tenderloin with Pepper Jelly and Gorgonzola

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Pork Tenderloin with Pepper Jelly and Gorgonzola

"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!"

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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H10M

• 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.

Notes :

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