Grilled Pork Tenderloin with Pepper Jelly Glaze
GRILLED PORK TENDERLOIN WITH PEPPER JELLY GLAZE
INGREDIENTS
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1cup apple juice
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1 1⁄4cups apple cider vinegar
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1 3⁄4cups habanero (hot) Rocque The House pepper jelly
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2lbs pork tenderloin
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Combine apple juice, 1 cup of vinegar, 1 cup of R. T. H. pepper jelly in saucepan over medium heat.
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Stir together until jelly melts.
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Place pork in a large sealable bag and pour marinade over.
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Seal bag and marinate in refrigerator 12-24 hours.
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Prepare grill for indirect heat or preheat oven to 500 degrees.
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Remove pork from marinade.
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Reserve marinade.
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Place pork tenderloin over drip pan and cover grill.
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Grill about 1-1/4 hours or until a meat thermometer reads 150°F, basting occasionally with reserved marinade.
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Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl.
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Coat tenderloin with jelly glaze for last 10 minutes of grilling.
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Continue to cook until a meat thermometer reads 160°F.
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Let rest 10-15 minutes before slicing.