Pepper Jelly Pork Roast Sweet And Spicy Recipes

GLAZED SWEET AND SPICY PORK ROAST

Steps:

• Place roast fat side down in a shallow metal pan or iron skillet.
• Rub all surfaces of the roast with canola oil.
• Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
• Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
• Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
• Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
• After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
• Enjoy.

PEPPER JELLY PORK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
• Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

SPICY PEPPER JELLY MARINATED PORK TENDERLOIN

Steps:

• Pat the pork dry and remove any excess fat.
• Whisk together the remaining ingredients, and then pour over the pork (or into a resealable bag, with the pork). Marinate at least two hours or overnight. Turn the pork several times, to distribute the marinade evenly.
• Preheat the oven to 425.
• Remove the pork from the bag/bowl, and pour the marinade into a small saucepan. Liberally salt and pepper the tenderloin.
• Heat a large, heavy-bottomed skillet over medium high heat. Once hot, add the pork and sear on all sides, about 8 minutes. Place the entire pan in the oven and cook until internal temperature reads 145, about 15 minutes.
• Meanwhile, bring the marinade to a boil on the stove. Boil for about 5 minutes, until thickened.
• Brush the cooked tenderloin with the boiled marinade. Tent the pork with foil and let it rest for 5-10 minutes before slicing.

PORK TENDERLOIN WITH HOT PEPPER JELLY SAUCE

Steps:

• Preheat oven to 450 degrees.
• Line a roasting pan with heavy foil.
• Generously salt & pepper the tenderloin.
• Melt 3 tbsp of the jelly in a small pan over low heat and brush over the top of the tenderloin.
• Roast until thermometer reaches 155 to 160 degrees (about 15-20 min).
• While pork is cooking, heat remaining jelly and stir in sour cream. Warm slightly, but do not allow to bubble or it will curdle.
• Slice tenderloin diagonally into 1/2 inch medallions and serve with sauce.