Smoked Pork Tenderloin With Sesame Pepper Jelly Recipes

PEPPER JELLY PORK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
• Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

SMOKED PORK TENDERLOIN

Steps:

• Combine salt, brown sugar, and water in a marinating container or gallon sized ziplock bag, and mix well.
• Place the pork tenderloin into the water, salt, and brown sugar mixture. Seal container, and let sit in the refrigerator for 24 hours (if using a marinating container, flip the tenderloin after 12 hours). Wait until the tenderloin has fully marinated before continuing.
• Heat grill. Charcoal grills are best for this recipe (and they're all I use). I used about a pound of Kingsford Mesquite Charcoal Briquettes. Place a pile of charcoal on one side of the grill, and let it heat there. This recipe relies on indirect heat. Alternatively, if you have a gas grill, you can use a smoker box with mesquite chips (prepare according to the directions on the package) - just light the side of the grill that you will not be cooking on. Make sure all flames are out on the briquettes, and the coals are glowing brightly. The cooking temperature should be about 200 degrees.
• Coat pork tenderloin with a light coating of mustard.
• Sprinkle dry rub mixture liberally onto the pork tenderloin, and pat it down. Make sure the entire tenderloin is coated.
• Place tenderloin onto the cool side of the grill (the side that is not lit / does not have direct heat). Indirect heat is the key.
• Close the vent on top of the grill and allow the pork tenderloin to smoke/cook for about an hour to an hour and a half. Cooking time may vary depending on the size of the pork tenderloin and grill temperatures. The above time is just an average. Slower cooking yields a more tender and more flavorful end result.
• Once the tenderloin is finished cooking (to an internal temperature of about 170 degrees F.), remove from grill and slice into roughly 1/4" to 1/2" slices and serve.

SPICY PEPPER JELLY MARINATED PORK TENDERLOIN

Steps:

• Pat the pork dry and remove any excess fat.
• Whisk together the remaining ingredients, and then pour over the pork (or into a resealable bag, with the pork). Marinate at least two hours or overnight. Turn the pork several times, to distribute the marinade evenly.
• Preheat the oven to 425.
• Remove the pork from the bag/bowl, and pour the marinade into a small saucepan. Liberally salt and pepper the tenderloin.
• Heat a large, heavy-bottomed skillet over medium high heat. Once hot, add the pork and sear on all sides, about 8 minutes. Place the entire pan in the oven and cook until internal temperature reads 145, about 15 minutes.
• Meanwhile, bring the marinade to a boil on the stove. Boil for about 5 minutes, until thickened.
• Brush the cooked tenderloin with the boiled marinade. Tent the pork with foil and let it rest for 5-10 minutes before slicing.

PORK TENDERLOIN WITH PEPPER JELLY

Steps:

• Sprinkle heavily with garlic salt and let the salted pork sit at room temperature for 40 minutes.
• Preheat oven to 425°F
• Sauce: In a heavy skillet add 3 TBL olive oil and heat until hot then add garlic, shallots and red pepper and sauté until peppers, garlic, and shallots are soft (about 10-12 minutes).
• Add 1/2 cup of brandy (be careful not to flame).
• Add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3.
• Take off heat and remove rosemary and thyme. Add jam and heat until jam liquefies.
• Pork: In a large skillet, heat 3 TBL oil to very hot but not smoking. Add the pork and sear for about 2 minutes per side, turning the pork only once so it gets a good sear.
• Remove the pork and place on a roasting pan in the preheated 425 F oven, for approximately 10-15 minutes or until meat thermometer registers 155 ° F (meat will still be a tiny bit pink, that's ok), do not overcook. When it comes out of the oven cover meat with foil and let it rest for 5 minutes.
• Slice on the diagonal into 1 inch slices and save the juices. Place sautéed peppers on serving platter then place sliced tenderloin on top of peppers.
• Pour about ½ cup brandy/jam mixture over the pork and sprinkle with 3/4 cup Gorgonzola. Serve with remaining brandy/jam sauce and the Gorgonzola in separate serving/gravy dish.

SESAME PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.

PORK TENDERLOIN WITH HOT PEPPER JELLY SAUCE

Steps:

• Preheat oven to 450 degrees.
• Line a roasting pan with heavy foil.
• Generously salt & pepper the tenderloin.
• Melt 3 tbsp of the jelly in a small pan over low heat and brush over the top of the tenderloin.
• Roast until thermometer reaches 155 to 160 degrees (about 15-20 min).
• While pork is cooking, heat remaining jelly and stir in sour cream. Warm slightly, but do not allow to bubble or it will curdle.
• Slice tenderloin diagonally into 1/2 inch medallions and serve with sauce.