| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | 12 to 18 appetizers |
Ingredients
- 1 (3-pound) pork tenderloin
- 2 tablespoons grapeseed oil
- 1/4 to 1/2 cup Irvine Spices Roasted Garlic Pepper
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 cup honey
- 1/4 cup red wine vinegar
- 1/2 cup red wine
- 2 tablespoons hot sauce (recommended: Tabasco)
- 1/2 cup cranberry sauce
- 4 tablespoons butter
- 2 ounces extra-virgin olive oil
- 4 cloves garlic, minced or 1 teaspoon garlic powder
- 1 long baguette, sliced into 1/2-inch slices
Instructions
- Preheat oven to 350 degrees F.
- In a large saute pan, heat the 2 tablespoons of the grapeseed oil and sear the pork loin on all sides. Transfer pork to a roasting pan and rub with roasted garlic pepper seasoning. Slowly roast in the oven until fork tender, 45 minutes to 1 hour. Allow pork loin to rest for 8 to 10 minutes before slicing.
- While the pork is in the oven, begin the marmalade. In a hot skillet, heat the onions, red peppers and orange peppers (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by “sweating them down.” Add the honey, vinegar, wine, hot sauce and cranberry sauce, and stir well. Reduce over medium-low heat until there is no liquid left in the pan and marmalade mixture is tacky.
- To make the garlic bread, melt the butter in the extra-virgin olive oil over low heat. Add garlic and gently cook until it begins to soften. Assemble slices of bread on a baking sheet and spoon even amounts of the garlic-oil-butter mixture on each slice. After you have removed the pork from the oven to rest, toast the garlic bread briefly in the oven. Slice down the pork tenderloin, and assemble the appetizer by layering a medallion of pork and a small amount of the marmalade on each piece of garlic toast.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 282 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 19 g |
| Cholesterol | 60 mg |
| Sodium | 207 mg |
Reviews
This is a hit every time and always comes out perfectly. I don’t know how they made the marmalade for the beauty shot, but this has cranberry sauce in it. It will be red. As for the time it takes to get tacky: I use an enameled cast iron Dutch oven on an induction cooktop running wide open, stirring constantly. It still takes a while, but is absolutely worth the wait. Use the leftover pork and marmalade with cilantro for pork tacos. Wonderful!
This weekend I made this for a party. It was very good, but the marmalade took forever to reach the “tacky” stage. It may have been because I didn’t have enough honey and had to wait for my daughter to get back from the store. Also because of the red wine, the color was not as attractive as in the photo. The ingredients were also expensive. I imagine you could substitute olive oil for grapeseed oil, and I didn’t use his spice blend, but substituted a store bought roasted garlic and added freshly ground black pepper.
I made this tonight and it was a big hit! very easy to make and everyone enjoyed it very much…Thanks Robert
good!!!