Wednesday, June 27, 2012

Spicy Pepper Jelly-Marinated Grilled Pork Tenderloin

Growing up I remember a lot of tenderloin comin' off my daddy's grill.  Beef, pork, you name it, we ate it.  As a little girl, I loved those little medallions of meat and frequently asked Mama for tenderloin when it was my turn to choose dinner.  As the years went by, Mama came up with dozens of recipes so that my demands for the same cut of meat wouldn't get boring.  All that said, while I might love pork tenderloin, but husband isn't that much of a fan.  But, I've learned over the years to simply not share the meal planning with my husband until everything's already on the grill or in the oven so that he can't balk at my choices and ask for something different (he's not picky; he's just not adventurous and I have to sneak "new" stuff into his belly without him knowing!).  As our family grows, I'm determined to not raise picky eaters or prepare multiple options for the same mealtime.  My policy is that you have two choices for dinner: take it or leave it; my mama didn't raise a short order cook!  So, my darling husband, if you're reading this, I'm sorry, but the days of you saying "I don't feel like tenderloin, let's have something else instead" are quickly coming to a close!  It's ok though, because this recipe was a winner and I just know y'all will love it as much as we did (that's right, my husband raved about this one, and even asked for the leftovers for lunch the next day).  Enjoy!

1 1/2 pound pork tenderloin (I used a one that already had a lemon-garlic marinade)
1/2 cup sweet & spicy pepper relish, like Dickinson's, plus more for serving
1/2 cup dry red wine
zest and juice of one orange
2 tablespoons red wine vinegar
1 tablespoon fresh rosemary
1 teaspoon crushed red pepper flakes
sea salt and freshly ground black pepper

Rinse the pork and pat dry.  Place in a shallow container with a lid.

Whist together remaining ingredients in a bowl.  Pour the marinade over the pork, cover, and shake to coat the entire tenderloin.  Allow to marinate at least 2 hours or in the refrigerator overnight.  Turn the pork several times while marinading for even flavor.

When ready to cook the pork, prep your grill and heat to medium for a gas grill.  Remove the tenderloin from the marinade, reserving the marinade, and place the meat on the grill directly over the coals (or heat source for gas) and cook 12-15 minutes, turning three times and basting often with the reserved marinade.  Move the pork away from the coals (indirect heat), close the grill or cover the meat with foil, and cook another 3-5 minutes, or until internal temperature is 145 for medium or 160 for medium-well.

Remove the pork from the grill and transfer to a cutting board.  Cover loosely with foil and allow to rest 5-10 minutes before slicing.  Cut into 1/4-inch thick medallions and serve warm with additional pepper relish on the side.

Pairs exceptionally well with Baked Rosemary Sweet Potato Halves.

Serves 4-6.

Recipe adapted from Southern Kitchen, by Sara Foster.

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  1. I totally agree with the take it or leave it policy! I also believe that you must try something before judging. Never eat with your eyes! Love the tenderloin!

  2. OMG this looks so great! I have this obsession with hot pepper jelly! My grandma puts it over cream cheese and dips wheat thins in it and it is also really good. What a great idea thank you!

    1. Oh yes, the pepper jelly and cream cheese is a classic! One of my favorite snacks as well!

  3. Looks so fantastic.

    I found you via the Tuesday Talent Show from Chef in Training
    I have linked up a simple little cheese and cracker plate
    Have a super week.

  4. Oh this looks good. I can my own pepper jelly every summer, what a great idea. Thanks!!

  5. I never tell my family whats for dinner until I'm in the process of cooking it! No way! Great recipe, I love pepper jelly. It never occurred to me to put it on chicken.

  6. Hi Kate,
    This is a great flavor combination, it would be fabulous! Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. The flavor combo on this is awesome! Cant wait to try! Im a new follower and Im loving your blog! Would love for you to visit mine. :)

  8. Sweet and spicy is so perfect on pork. Thanks for sharing this recipe on foodie friday.

  9. Congrats, your pork is being featured on foodie friday. Stop by and pick up your featured button and share another recipe... we would love it.

  10. I just wanted you to know that I will be promoting this recipe on a post and in some tweets the next few days. I've included it in a line up of great grilling recipes.