Spicy Peach Pom Pork Tenderloin Recipe

Serves: 4

Ingredients:
1 cup Stonewall Peach Pomegranate Jam
1/2 jalapeno pepper, seeded and minced
1 tbsp red wine vinegar
1/4 tsp salt, divided
1/4 tsp pepper, divided
1/8 tsp crushed red pepper flakes
3 tsp olive oil, divided
1 garlic clove, minced
1 (1 lb) pork tenderloin


Directions:
Combine jam and jalapenos in a small saucepan. Heat over high heat until mixture boils. Reduce heat to medium and cook, uncovered, about 10 minutes. Remove from heat. Stir in vinegar, 1/8 tsp salt, 1/8 tsp pepper, and crushed red pepper. Measure out and reserve about 3 tbsp sauce mixture to serve at the table.

Combine 1/2 tsp olive oil, remaining salt and pepper and garlic. Brush oil mixture evenly over pork loin. Preheat grill to medium-high or allow coals to burn down to white ash. Cook pork over direct heat about 17-20 minutes, turning to brown evenly, or until meat thermometer registers 155° for medium doneness. Brush generously and frequently with Pomegranate sauce during last 10-15 minutes of cooking. When pork is done, remove from grill and cover with aluminum foil. Allow to stand 5-10 minutes. Slice pork crosswise and arrange on platter. Drizzle with reserved sauce.

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