You may make this delicious summer salad in advance and then just sit back and enjoy the day.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 pork tenderloin
- ¼ cup hot pepper jelly
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
- Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
- Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 1 g |
| Sodium | 355 mg |
| Sugars | 10 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
The pork loin is wonderfully seasoned with a little bit of sweetness that accentuates all the flavor this recipe’s ingredient’s has to offer.
Delish! It was promptly devoured by everyone. I will make again
Very good flavor. Really liked it, will make this again.
I’m very sorry to report that this was a waste of delicious pepper jelly. The balsamic was not a good flavor combination with the pepper jelly. I gave it two stars because it looked pretty. I think the rub would have been good on it’s
This recipe was good but not a winner with everyone in my house.
Didn’t really taste the jelly – thought it would add a crust or some sweetness but it didn’t. Pork was tender and well flavored though.
Fantastic! Didn’t take the whole 30 minutes. Be sure to use a meat thermometer to be sure your pork is moist. Very good with Roasted Vegetables.
no changes , I will make it again. We loved it.
I used a home made fig pepper jelly and added some white wine and brown sugar to the mixture. Everyone loved it!
I’m not much of a cook but I made this and it turned out great! Someone gave me a jar of pepper jelly so I searched for what I could do with it. Found this recipe and made it. I rubbed the spices into it (I didn’t have cumin so I used ground ginger) and cooked it according to the recipe. Added the jelly and cooked it another 10 minutes. Everyone was super impressed and I’ve added it to my short list of things I know I can cook well.
I used all the spices listed but used mango pepper jelly instead and it was awesome! My husband and I loved it.
Very flavorful, tender, cooked them by the recipe. Next time I may try changing something but don’t really see a reason to. Everyone enjoyed them.
I halved this using one tenderloin. It was a nice blend of a little spicy and a little sweet. Good and easy recipe with spot-on cooking times.
I was out of chili powder so I subbed in smoked paprika and also cut back on the black pepper as one member of our family doesn’t like it. The rub was delicious and I’d use it again even without the sauce. The sauce itself was sooooooo tasty although I wish I’d gotten a thicker coating on the pork. Really pleased with this recipe.
Very good. I will make this again.
Really nice flavors! Used red pepper and pear jelly. Will make again!!
Should have used a tenderloin instead of the pork roast that I had. Good flavor but a little dry. Will try again with the right meat.
I just love pepper jelly, and this was great !
This an excellent recipe. The flavor is outstanding. The chili powder we use is a mild heat. We have never used a tenderloin, instead we use loin chops with and without a bone. We also grilled it outside. We set the grill to high heat and waited to get up to temp. We seared the meat for about 5 minutes on each side and then lowered the temp to med and cooked it until it reached almost 145. We put 1/3 of the jelly on at the beginning , 1/3 after searing both sides and 1/3 later. It does cook quickly. Keep an eye on the temp. Very important.
This is a great recipe! I often change up the spices, the jellies, and/or will use different chopped peppers. One of my son’s favorites. It’s great with a mango or orange chutney. Thanks for a wonderful basic stand by recipe.
Loved this – I have lots of pepper jelly (my hot pepper plants were prolific this year) and this recipe was perfect! Doubled the recipe – used the leftovers for pork tacos. Thanks for the recipe!