~ With amazing fire-roasted-chile hot pepper jelly from Hacienda Maize ~
Pork Tenderloin and Grilled Peaches with Jammin’ Jelly
Easy and spectacular! Note that we like “boating” Jammin’ Jelly condiments in grilled peaches or apples and slicing at table next to this pork tenderloin (or salmon, or ice cream!).
Ingredients
- 2 pork tenderloins, 12 oz each, trimmed
- ¼ c soy sauce
- 2 Tbsp red wine
- 1 Tbsp brown sugar
- 1 Tbsp honey
- ½ tsp cinnamon
- 1 clove garlic, crushed
- Hacienda Maize Fire-Roasted Chile Jammin’ Jelly™ for accompaniment
Instructions
- Combine marinade ingredients.
- Add tenderloins and marinate for a minimum of 1 hour, preferably overnight in the refrigerator.
- Grill, or broil (with a little marinade) to desired doneness. Tenderloin will be dark on the outside due to cinnamon goodness.
- Serve with lots of Jammin’ Jelly on the side.
- Note: to grill peaches or apples, rub Jammin’ Jelly and olive oil in your hands and coat peach or apple halves (pitted/de-seeded). Grill on medium high grill 5 minutes, cut-side down. Flip, fill pit area with Jammin’ Jelly and grill for another 5 minutes or so.
! Savor !
Inspired by: Janet Harris, Newfoundland
