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Jalapeno Jelly Glazed Pork Tenderloin

Barbecue.Master's picture
  Pork tenderloins 2 Pound
  Hot pepper jelly 8 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Trim the pork of all fat and silverskin.
Generously salt and pepper the tenderloins.
Melt 3 tablespoons of the jelly in a small pan over low heat and brush over each tenderloin.
Rotate the pork, one on each spit rod, 30 minutes or until the internal temperature reaches 150 to 155 degrees on the instant thermometer.
While pork is rotating, heat remaining jelly in a small saucepan and stir in the sour cream.
Warm slightly, but do not allow to bubble or it will curdle.
Slice tenderloins on the diagonal into 1/2-inch medallions, and serve with warm sauce.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1591 Calories from Fat 489

% Daily Value*

Total Fat 55 g84.2%

Saturated Fat 23.9 g119.7%

Trans Fat 0.3 g

Cholesterol 649.5 mg216.5%

Sodium 1000.1 mg41.7%

Total Carbohydrates 76 g25.4%

Dietary Fiber 0.03 g0.13%

Sugars 68.1 g

Protein 190 g379.5%

Vitamin A 29.6% Vitamin C 17.7%

Calcium 18.1% Iron 50%

*Based on a 2000 Calorie diet


Jalapeno Jelly Glazed Pork Tenderloin Recipe