Skip to main content New<> this month
Get the Allrecipes magazine

Pork Tenderloin with Pepper Jelly and Gorgonzola

Rated as 4.57 out of 5 Stars
13

"This is a recipe I acquired years ago and modified to suit my family's taste. It is simpler to make than it sounds; great for company. An absolute favorite of our family!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 518
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
  4. Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan.
  5. Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
  6. To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.

Nutrition Facts


Per Serving: 518 calories; 18.4 43.8 32.7 102 1076 Full nutrition

Explore more

Reviews

Read all reviews 16
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I've been walking around the house for 2 weeks now saying to my husband "I know I made the most wonderful pork tenderloin recipe recently but I can't find it!". I was sure it came from this site...

Most helpful critical review

The sauce was bland and very oily.

Most helpful
Most positive
Least positive
Newest

I've been walking around the house for 2 weeks now saying to my husband "I know I made the most wonderful pork tenderloin recipe recently but I can't find it!". I was sure it came from this site...

Instead of brandy I used twice as much chicken stock... even my sister who doesn't eat pork LOVED it! Next time I'm going to try feta instead of gorgonzola cheese for a little different flavor.

Very good. It was spicier and sweeter than I was expecting. I cannot imagine how in the world anyone would call it oily or bland. It was neither, and I'm very sensitive to both of those thing...

I made this recipe a while ago and couldn't find my written copy and FINALLY was able to find it here. GREAT GREAT GREAT! I don't understand the comments about oily and bland. Only 4 Tbls of ...

Absolutely awesome recipe! Great mix of flavors. Simple. Wouldn't change anything.

We were impressed with this! I had to scale it way back for the two of us and I used two boneless pork chops instead of the tenderloin. I thickened the sauce with a little cornstarch and water...

Fantastic!

Excellent...and great for company

I'm making this for the 3rd time tonight, everyone loves it! I use a mild goat cheese, and triple sec brandy