- 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
- 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.
04/01/2018
recipepes.com
Pork Tenderloin with Pepper Jelly and Gorgonzola, recipe
PT15M
PT1H
5
455 calories
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