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Categories:Viewed: 63 - Published at: 6 years ago
Ingredients
- Two 1-pound pork tenderloins
- 1/2 cup your favorite or Fosters Market Seven Pepper Jelly, plus more for serving
- 1/2 cup dry red wine
- Zest and juice of 1 orange
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh rosemary
- 1 teaspoon crushed red pepper flakes
- Sea salt and freshly ground black pepper
Method
- Rinse the pork, pat dry, remove the silver skin (see Know-how, page 81), and trim any excess fat.
- Place in a shallow container or large resealable bag.
- Whisk together the pepper jelly, wine, orange zest and juice, vinegar, rosemary, red pepper flakes, and salt and black pepper to taste in a small bowl.
- Pour the marinade over the pork and turn to coat evenly.
- (Or, if using a bag, pour the marinade into the bag, seal, and shake to coat the pork.)
- Cover and place in the refrigerator to marinate for at least 2 hours or overnight.
- Turn the pork several times to distribute the marinade evenly.
- When ready to cook the pork, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow.
- Keep the coals on one side of the grill to create areas of direct and indirect heat (see Know-how, page 151); if using a gas grill, heat just one side on medium.
- Remove the pork from the marinade, reserving the marinade, and season with salt and pepper.
- Place the pork on the hot grill directly over the coals and cook for 12 to 15 minutes, turning three times and basting often with the reserved marinade.
- Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145F for medium (this is what I prefer) or 160F for medium-well.
- Remove the pork from the grill and transfer to a cutting board.
- Cover loosely with foil and allow to rest for 5 to 10 minutes before slicing.
- Cut into 1/4-inch-thick slices and serve warm with additional pepper jelly on the side.
