1-2 Pork Tenderloin
3 – 6 tablespoons Peach Pepper + Ginger Jam
Rub seasoning for pork (I used Willie’s Hog Dust)

Season tenderloin with a rub for pork.  Heat grill pan to medium heat. Heat 1 tablespoon oil in pan until hot but not smoking.  Put tenderloin in hot pan and cook on one side for about 8 – 10 minutes. Turn over and cook 8 – 10 minutes longer. After the meat is seared on both sides you can roll around in the pan to sear all sides.  Cook until meat registers 155 degrees (15 -20 minutes). Then glaze the meat with the Peach Pepper + Ginger Jam rolling the meat around in the jam/pan juices for about 1 – 2 minutes. Let the meat rest about 10 minutes before slicing. Pour pan juices over the sliced meat.

Note: you can also cook this on your grill. Will need to have a pan to collect the juices when you get to the glazing part. Peach Pepper + Ginger can also be used the same way with pork ribs. Delicious!



Used the Fig Sweet Onion instead of the Peach, it turn out very good.

January 22 2017 at 05:01 PM

Leave a comment

Please note: comments must be approved before they are published.