As mentioned in previous posts I am revisiting cookbooks I have not used in awhile. At the same time I am looking for recipes to use up ingredients I have in my pantry and refrigerator. A few times a year I go through everything, seeing what has expired, soon to expire or using an ingredient I forgot I had. Case in point with this recipe I had leftover jalapeno red jelly that I needed to use up – made an appetizer and now this pork dish. I added the roasted veggies and basil vinaigrette as what goes better with a pork tenderloin than lots of veggies. This meal can also be grilled!
Sara Foster’s Southern Kitchen (2011) is full of great southern recipes that I have enjoyed including this pork tenderloin. I added the roasted/grilled veggies and basil vinaigrette.
Jalapeno Pepper Jelly Pork Tenderloin With Roasted Veggies and Basil Vinaigrette
I cut Sara’s recipe in half…
- 1 lb. pork tenderloin, silver skin removed
- 1/4 cup Jalapeno Red Pepper Jelly
- 1/4 cup dry red wine
- zest and juice of half an orange
- 1 tbsp. red wine vinegar
- 1/2 tbsp. fresh rosemary, minced
- 1/2 tsp. crushed red pepper flakes
- kosher salt and freshly ground black pepper to taste
Remove the silver skin and any excess fat. Place in a shallow container.
Whisk together the jelly, wine, orange zest and juice, vinegar, rosemary, red pepper flakes, salt and black pepper to taste in a small bowl. Pour this over the tenderloin and refrigerate – I like to do this over night. Turn occasionally…
When ready to grill, remove the pork from the marinade and reserve it. Grill the pork for up to 15 minutes, turning a couple of times while basting with the leftover marinade. Cook until the tenderloin reaches 145 degrees for medium or 160 degrees for medium-well.
Remove and cover with foil; rest for 5-10 minutes. Slice and serve with additional jelly or use my basil vinaigrette to drizzle over all.
Roasted Veggies with Basil Vinaigrette (I added):
- veggies of your choice, I used onion chunks, small red potato halves, carrot chunks and zucchini chunks tossed in a little bit of oil and garlic powder – maybe some Parmesan too
- 1/2 cup pesto – homemade is the best
- 1/4 cup EVOO
- juice of 1 lemon
Because I had so many veggies I decided to roast them versus grilling. Preheat the oven to 400 degrees. Roast or grill the onions, potatoes and carrots for 20 minutes; add the zucchini and roast or grill another 20 minutes. Either grill your marinated pork tenderloin or roast along with the veggies for about 15 minutes. Drizzle the basil vinaigrette over all and serve.
Recipe by cookingwithauntjuju.com
Thanks Judy for sharing this Sarah Foster recipe. I really admire her work. This sounds delicious with the hot pepper jelly.
Being married to a guy from the south, southern fare was requently on the table. This is really an excellent source for all kinds of comforting dishes 🙂
I’m loving all the ingredients in there. 😋🌿
I definitely did Gail – grilled pork, roasted veggies and a basil vinaigrette – what’s not to like 🙂
Extra basil for me, please. 🌿
I’m always surprised to see how many ingredients in the pantry I totally forgot about! Good to find a good use for them. The dish looks delicious. Love the addition of roasted veggies. 🙂
Thanks Ronit – the worst part is trying to remember what recipe I wanted to use it in. That’s when I head to the internet… I am getting better at keeping the recipe with the ingredient, or at least tagging it so I don’t forget 🙂
🙂
Great recipe! I wouldn’t have thought this to be Southern…
Thanks! In my beginning paragraph I mentioned I was going through cookbooks I haven’t used in awhile as well as trying to use up ingredients (jalapeno jelly) in my pantry/fridge. So, I wasn’t trying to make anything “Southern” whatever that is. In addition to publishing a number of cookbooks Sara is a chef and owner of Foster’s Market in Durham, North Carolina. Love her recipes where she promotes the use of locally fresh herbs and veggies…