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Pork Tenderloin with Pepper Jelly and Gorgonzola

Pork Tenderloin with Pepper Jelly and Gorgonzola

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
Rosemary Smith

Rosemary Smith

This is a recipe I acquired years ago and modified to suit my family's taste. It is simpler to make than it sounds; great for company. An absolute favorite of our family!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Reviews

JQ
20

JQ

2/11/2008

I've been walking around the house for 2 weeks now saying to my husband "I know I made the most wonderful pork tenderloin recipe recently but I can't find it!". I was sure it came from this site but I didn't save it in my recipe box, and when I searched on pork tenderloin it didn't come up. Happily, today I found a PAPER copy of this recipe and remembered that YES! I did make an incredible pork tenderloin recently and this is it!!!! Absolutely fantastic. I have now saved it to my recipe box, needless to say. I substituted goat cheese for the gorgonzola because I prefer it, and it turned out just fabulous. Thanks for the very memorable recipe.

Alissa B
13

Alissa B

10/22/2007

Instead of brandy I used twice as much chicken stock... even my sister who doesn't eat pork LOVED it! Next time I'm going to try feta instead of gorgonzola cheese for a little different flavor.

Luvs2Cook
12

Luvs2Cook

6/16/2010

I made this recipe a while ago and couldn't find my written copy and FINALLY was able to find it here. GREAT GREAT GREAT! I don't understand the comments about oily and bland. Only 4 Tbls of olive oil and the sauce is made with pepper jelly. I did mix a little hot and mostly mild jelly with it. My husband loves this recipe and I have used it for a very special anniversary party and it was a huge hit. Everyone asked for the recipe. Thanks for posting this! I'll be looking for more of your recipes. Just made this recipe again for company. I can't tell you how many compliments I received. This recipe is a keeper!

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