Pork Tenderloin With Bell Pepper Marmalade
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Grapeseed Oil1 cup
Honey1 cup
Red Wine Vinegar1 cup
Red Wine1 cup
Cranberry Sauce4 tbsps
ButterDirections:
1
Preheat oven to 350 degrees F
2
In a large saute pan, heat the 2 tablespoons of the grapeseed oil and sear the pork loin on all sides
3
Transfer pork to a roasting pan and rub with roasted garlic pepper seasoning
4
Slowly roast in the oven until fork tender, 45 minutes to 1 hour
5
Allow pork loin to rest for 8 to 10 minutes before slicing
6
While the pork is in the oven, begin the marmalade
7
In a hot skillet, heat the onions, red peppers and orange peppers (heat them dry with no oil) for about 3 minutes
8
The idea is to remove the liquid from the onions, by "sweating them down
9
" Add the honey, vinegar, wine, hot sauce and cranberry sauce, and stir well
10
Reduce over medium-low heat until there is no liquid left in the pan and marmalade mixture is tacky
11
To make the garlic bread, melt the butter in the extra-virgin olive oil over low heat
12
Add garlic and gently cook until it begins to soften
13
Assemble slices of bread on a baking sheet and spoon even amounts of the garlic-oil-butter mixture on each slice
14
After you have removed the pork from the oven to rest, toast the garlic bread briefly in the oven
15
Slice down the pork tenderloin, and assemble the appetizer by layering a medallion of pork and a small amount of the marmalade on each piece of garlic toast