Yield:
8 large servingsIngredients
2 pork tenderloins (approximately 2-3 pounds)
Garlic salt (approximately 1 tablespoon)
Pepper
2 tablespoons peanut oil
2 tablespoons olive oil
3 cloves garlic, crushed
2 whole shallots, sliced
3/4 cup thinly sliced red pepper (I have used roasted jarred peppers in a pinch – not pickled)
1/4 cup chicken stock
1/4 cup brandy plus 1 tablespoon brandy
2 fresh thyme sprigs
2-inch sprig fresh of rosemary
1 cup hot pepper jelly
1-1/4 cups crumbled Gorgonzola cheese
Instructions
Sprinkle pork tenderloins with plenty of garlic salt, about 1 tablespoon. Let salted pork sit at room temperature for 30 minutes.
Preheat oven to 425°F.
In a large skillet heat the oil to very hot but not smoking. Add the pork and sear for about 2 minutes per side, turning the pork only once so it gets a good sear.
Remove the pork and place on a roasting pan in the preheated 425°F oven, for approximately 10-15 minutes or until meat thermometer registers 155 degrees, do not overcook. When it comes out of the oven, let it rest for 5 minutes (I cover with foil) then slice on the diagonal into 1 inch slices, save juices.
While pork is roasting, make the sauce in same heavy skillet. Add olive oil and heat until hot, add garlic, shallots and red pepper and saute until veggies are soft (about 10 minutes)
Add 1/4 cup brandy and scrape up any bits on bottom of pan. Add stock, rosemary, and thyme and reduce by approximately 1/3.
Take off heat and remove rosemary and thyme. Add sliced tenderloin and juices to pan. Transfer to serving platter spooning veggies and sauce over the tenderloin slices.
Heat jam and 1 tablespoon brandy until it liquefies. Pour about 1/2 cup brandy jam mixture over the pork and sprinkle with 1/2 cup Gorgonzola. Serve with remaining 1/2 cup of brandy jam and 1/2 cup of Gorgonzola in separate serving/gravy dish.
I often double the sauce, everyone enjoys having a little extra on their pork.
