Pork Tenderloin With Pepper Jelly And Gorgonzola - cooking recipe

Ingredients
    2 (1 1/2 pound) pork tenderloins
    1 tablespoon garlic salt
    1/2 teaspoon fresh-ground black pepper
    2 tablespoons olive oil
    3 cloves garlic, chopped
    3 shallots, peeled and sliced
    1 red bell pepper, seeded and thinly sliced
    1/2 cup chicken stock
    1/2 cup brandy
    3 sprigs fresh thyme
    1 small fresh rosemary sprig
    1 1/2 cups hot pepper jelly
    2 tablespoons olive oil
    1 1/4 cups crumbled Gorgonzola cheese
Preparation
    Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
    Preheat oven to 425 degrees F (220 degrees C).
    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.
    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.
    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.
    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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