Chile and Garlic Marinated Pork Tenderloin
The chile pepper jelly in this recipe has just enough sugar to provide a nice brown coat to the pork without being too sweet, offering up lots of flavor without being intensely spicy. Begin marinating the night before for the tastiest results. See note below for quick-marinade method.
Yield 6 servings
Ingredients
2 1/4 pounds pork tenderloin
Salt and freshly ground pepper, to taste
1/4 cup chile pepper jelly
1 tablespoon vegetable oil
1 teaspoon soy sauce
1 tablespoon tomato paste
6 cloves garlic, chopped
| 1 | Generously sprinkle salt and pepper over pork loin. |
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| 2 | Combine remaining ingredients except garlic, and mix well, heating slightly if necessary to combine. Add garlic and stir. |
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| 3 | Coat pork loin on both sides with mixture and refrigerate, marinating at least 8 hours |
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| 4 | Grill over medium heat, turning and basting with marinade, until thermometer inserted into center reads 150°F (10-15 minutes, total). |
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| 5 | Slice thinly and serve. |
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notes
For a quick marinade method, combine 1/3 cup water, 1 teaspoon brown sugar and 1/2 teaspoon salt in a microwave-proof jar. Heat in microwave until dissolved, then add 1/4 vegetable oil, cover and shake. Fill a basting syringe with this mixture, shaking often, and inject pork all over. Follow steps 3-5, allowing pork to marinate at least 1 hour at room temperature (refrigerate if marinating longer than 2 hours).
