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How to make it

  • *Prep time does not include marinade time
  • Trim fat from tenderloins
  • Mix herbs and pepper together
  • Mix olive oil and Worcestershire sauce
  • Rub pork with oil mixture
  • Rub herbs into pork
  • Wrap in plastic wrap and refrigerate at least 30 minutes and as long as overnight
  • Melt jelly in saucepan
  • Heat grill to medium high and cook pork, turning occasionally about 10-15 minutes
  • over indirect heat or until internal temp is 115-120
  • Brush pork with jelly and grill another 4-5 minutes, turning frequently while glazing
  • until internal temp. is 140
  • Let rest for 5 minutes before serving

Reviews & Comments 4

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    " It was excellent "
    notyourmomma ate it and said...
    Back again....craving this dish.
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  • bear 8 years ago
    sounds like a lot of herbs for pork fillet wynne, hot pepper jelly!!!!! wow do you have a recipie? we dont seem to have that on the shelves here, would a ridiculous amount of chilli and some cooking apples, sugar and maybe some pectin work?, I'm seeing this with fresh marjoram when it decides to grow, on buttered noodles?, or creamy mash?, hmmm, oh the agony of choice, must try soon. cheers my 'ansome.
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    " It was excellent "
    notyourmomma ate it and said...
    Yum, I love hot pepper jelly in anything. This will be wonderful.
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    " It was excellent "
    dmajor ate it and said...
    sounds so good. I have a pork loin in the freezer and It may really be crying out for this recipe! lol High 5!
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