Food recipes
Grilled Pork Tenderloin with Pepper Jelly Glaze
Grilled Pork Tenderloin with Pepper Jelly Glaze Ingredients: apple juice, canned or bottled, unsweetened, without added ascorbic acid vinegar, cider spices, pepper, black pork, fresh, loin, tenderloin, separable lean...
Grilled Pork Tenderloin with Pepper Jelly Glaze
Ingredients:
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vinegar, cider
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
Directions:
Combine apple juice, 1 cup of vinegar, 1 cup of pepper jelly in saucepan over medium heat.
Stir together until jelly melts.
Place pork in a large sealable bag and pour marinade over.
Seal bag and marinate in refrigerator 12-24 hours.
Prepare grill for indirect heat or preheat oven to 500 degrees.
Remove pork from marinade.
Reserve marinade.
Place pork tenderloin over drip pan and cover grill.
Grill about 1-1/4 hours or until a meat thermometer reads 150F, basting occasionally with reserved marinade.
Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl.
Coat tenderloin with jelly glaze for last 10 minutes of grilling.
Continue to cook until a meat thermometer reads 160F.
Let rest 10-15 minutes before slicing.
Ingredients:
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vinegar, cider
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
Directions:
Combine apple juice, 1 cup of vinegar, 1 cup of pepper jelly in saucepan over medium heat.
Stir together until jelly melts.
Place pork in a large sealable bag and pour marinade over.
Seal bag and marinate in refrigerator 12-24 hours.
Prepare grill for indirect heat or preheat oven to 500 degrees.
Remove pork from marinade.
Reserve marinade.
Place pork tenderloin over drip pan and cover grill.
Grill about 1-1/4 hours or until a meat thermometer reads 150F, basting occasionally with reserved marinade.
Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl.
Coat tenderloin with jelly glaze for last 10 minutes of grilling.
Continue to cook until a meat thermometer reads 160F.
Let rest 10-15 minutes before slicing.