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Pork tenderloin with pepper jelly glaze
Servings
4
Ingredients
10 ml (2 tsp.) chili powder
5 ml (1 tsp.) ground cumin
3 ml (1/2 tsp.) salt
5 ml (1 tsp.) freshly ground black pepper
1 whole duBreton pork tenderloin
30 ml (2 tbsp.) balsamic vinegar
65 ml (1/4 cup) jalapeño pepper jelly
5 ml (1 tsp.) ground cumin
3 ml (1/2 tsp.) salt
5 ml (1 tsp.) freshly ground black pepper
1 whole duBreton pork tenderloin
30 ml (2 tbsp.) balsamic vinegar
65 ml (1/4 cup) jalapeño pepper jelly
- Heat oven to 230°C (450°F).
- In small bowl stir together chili powder, cumin, salt and pepper; rub over all surfaces of tenderloin and place in shallow roasting pan.
- Roast for 15 minutes, or until internal temperature, measured with a meat thermometer, reads 70°C (150°F).
- Meanwhile, in small saucepan over low heat, combine vinegar and jelly, stirring constantly to melt jelly.
- Brush jelly mixture over pork and roast for 5 minutes more.
- Remove pork from oven; let rest briefly before slicing to serve.
Nutrient analysis per serving: Nutrient analysis per serving: 193 calories, 22.8 g protein, 15.4 g carbohydrates, 4.2 g fat, 1.4 g saturated fat, 63 mg cholesterol, 352 mg sodium, 20% calories from fat, 32% calories from carbohydrates
