We have been enjoying this recipe for over thirty years. I first experienced this pork recipe in Texas and adapted it for our family after moving to California. Mark loves pork and this will produce a tender and flavorful meal. This tasty recipe traveled to Lafayette, Louisiana and then moved on to Jakarta, where my cook quickly learned how to make it. The pork tenderloin was a regular in our home when living in Indonesia, as pork was plentiful and very economical due to the vast majority of people there do not eat pork. Pork tenderloin is still very price friendly in Texas and we take advantage of the sales, purchasing small tenderloins (around 2 pounds) and freezing them until needed. The advantage of this recipe is the simplicity of the preparation and can be an easy weeknight meal.
Two pounds will feed approximately 4 people. This can also be done on the grill using indirect heat for the same amount of time. The sauce can be used over chicken or beef if you have any extra. Quite often, I will just make the sauce to have on hand and generally make a double batch. Enjoy.
Ingredients for Sauce:
1 1/2 cup pepper jelly
1 1/2 cup Ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
3 tablespoons chili powder
1/2 tablespoon chopped jalapeno ( you can lessen this or leave it out)
3 -4 tablespoons bourbon
Optional-granulated garlic or dehydrated onion
For tenderloin:
2 to 2 1/2 pound pork tenderloin
1 tablespoon sea salt
1 1/2 tablespoons chili powder
1 1/2 tablespoons granulated garlic
Spray olive oil
How to:
Heat oven to 350 degrees F. Prepare 1/4 sheet pan by spraying with olive oil. In a small bowl, mix the sea salt, the 1 1/2 tablespoons of chili powder, and the granulated garlic together. Rub this mixture over the meat, covering it entirely. Spray with a spray of olive oil. Place in the preheated oven and cook for 50 minutes. (You will cook an additional 10 after adding some of the sauce from the instructions below)
In a medium sauce pan, add all of the ingredients for the sauce and stir to incorporate over medium heat. Bring to a boil and the lower to a simmer. Simmer on very low for 3 to 4 minutes. (You can keep any additional sauce in the fridge for up to 2 weeks.)
When the pork has cooked for 50 minutes, remove from oven and drizzle 1/3 to 1/2 of the sauce over the meat. Place the pork back into the oven and cook for an additional 10 minutes. Remove from oven and allow to rest covered for 5 minutes. Slice and serve with additional sauce on the side.
Note: I like my pork to be about 155 degrees internally although there are now recommendations that lower temperatures can be acceptable. Please use a digital thermometer and follow FDA guidelines to ensure you and your family practice safe food handling. Also, the larger the tenderloin, the longer the meat will take to cook. Modify this recipe to ensure you pork is cooked properly.
Optional Garnish with roasted pumpkin seeds, sesame seeds, cilantro or parsley.
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