Pepper jelly Marinated Pork Loin

I have several jars of pepper jelly left from the last holiday season, when I had made several for my mother. This is, so far, my favorite way of getting through it.

Ingredients
2 pork tenderloins
1/2 cup pepper jelly
1/2 cup red wine
1 orange, zested and juiced
2 tablespoons red wine vinegar
1 tablespoon chopped rosemary
1 teaspoon crushed red pepper flakes
salt and pepper
olive oil

ingredients

***

1. Combine the jelly, wine, orange juice and zest, red wine vinegar, rosemary and red pepper flakes.
marinade

2. Pour into a freezer bag along with the pork tenderloins. Stick in the fridge over night, turning over one or twice.
bag

3. Heat the oven to 425.
Pour some oil and pan. Take the meat out of the marinade and add a good pinch of salt and pepper on both sides. Sear the meat on all sides. The sugar from the jelly will make it smoke a lot as it caramelizes. Once seared on all sides, put in the oven for 30 minutes.
sear

4. Pour the marinade in a pot and bring to a boil. Reduce the heat and allow to reduce while the meat cooks.
marinade2

5. Take the meat out of the oven. The internal temp should be around 160F. Brush with the reduced marinade and allow to rest for 5-10 minutes.
rest

6. Slice the tenderloins.
slice

7. Assemble your plate and enjoy!
plate

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