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!

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