Recipe

Herb Crusted Hot Pepper Pork Tenderloin Recipe

Add Step-by-Step Photos	Wynnebaer / All my dishes 10 months ago Was looking for a recipe for Pork Tenderloin the other day and found this in my binder...I have made it in the oven too Prep:5m Cook:25m Servings:6	Wynnebaer
	herbacious spicy

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Ingredients

2 pork tenderloins approximately 1 lb. each

1/3 cup Herbs de Provence

1 tsp. black pepper

2 tbls. olive oil

2 tbls. Worcestershire sauce

1/2 cup hot pepper jelly (I use Trappist)

Directions

*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

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Comments

dmajor 10 months ago 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!

notyourmomma 10 months ago said:
Yum, I love hot pepper jelly in anything. This will be wonderful.

bear 10 months ago said:
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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