Pork Tenderloin With Pepper Jelly - cooking recipe

Ingredients

2 (1 lb) pork tenderloin, total weight of about 2-3 lbs
1 tablespoon garlic salt (approximate measure, to taste)
fresh ground pepper (to taste)
6 tablespoons olive oil
3 garlic cloves, crushed
3 shallots, sliced
1 1/2 cups thinly sliced red peppers (I often use roasted jarred peppers in a pinch, not pickled, and lightly saute them)
1/2 cup chicken stock
1/2 cup brandy
3 sprigs fresh thyme
1 sprig fresh rosemary (approximately 2 inches long)
1 1/2 cups hot pepper jelly
1 1/4 cups gorgonzola (crumbled)

Preparation

Sprinkle heavily with garlic salt and let the salted pork sit at room temperature for 40 minutes.
Preheat oven to 425\u00b0F
Sauce: In a heavy skillet add 3 TBL olive oil and heat until hot then add garlic, shallots and red pepper and saute until peppers, garlic, and shallots are soft (about 10-12 minutes).
Add 1/2 cup of brandy (be careful not to flame).
Add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3.
Take off heat and remove rosemary and thyme. Add jam and heat until jam liquefies.
Pork: In a large skillet, heat 3 TBL oil to very hot but not smoking. Add the pork and sear for about 2 minutes per side, turning the pork only once so it gets a good sear.
Remove the pork and place on a roasting pan in the preheated 425 F oven, for approximately 10-15 minutes or until meat thermometer registers 155 \u00b0 F (meat will still be a tiny bit pink, that's ok), do not overcook. When it comes out of the oven cover meat with foil and let it rest for 5 minutes.
Slice on the diagonal into 1 inch slices and save the juices. Place sauteed peppers on serving platter then place sliced tenderloin on top of peppers.
Pour about 1/2 cup brandy/jam mixture over the pork and sprinkle with 3/4 cup Gorgonzola. Serve with remaining brandy/jam sauce and the Gorgonzola in separate serving/gravy dish.