Grilled Pork Tenderloin with Pepper Jelly Glaze
Succulent, smoky, and irresistibly sweet with a touch of heat, this Grilled Pork Tenderloin with Pepper Jelly Glaze is a show-stopping centerpiece for any meal. Juicy pork tenderloins are coated in a flavorful dry rub of smoked paprika, garlic powder, and black pepper, then seared to perfection on the grill. The star of the recipe is the pepper jelly glaze, a quick and easy blend of sweet and tangy pepper jelly and apple cider vinegar that caramelizes beautifully over the pork, adding a bold, sticky crust. Ready in just 30 minutes with minimal prep, this dish is perfect for busy weeknights or weekend barbecues. Serve it sliced with a garnish of fresh parsley and a drizzle of extra glaze for a dish that’s equal parts elegant and crowd-pleasing. Keywords: grilled pork tenderloin, pepper jelly glaze, easy grilling recipes, pork recipes, sweet and spicy glaze.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 1 cup Pepper jelly
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your grill to medium-high heat (about 400°F). If using a charcoal grill, prepare a two-zone fire with hotter coals on one side and a cooler area on the other.
Trim the pork tenderloins of any silver skin and pat them dry with paper towels.
In a small bowl, mix the salt, black pepper, garlic powder, and smoked paprika to create a dry rub.
Brush the pork tenderloins with olive oil to help the rub adhere, then evenly coat them with the dry rub mixture.
In a small saucepan over medium-low heat, combine the pepper jelly and apple cider vinegar. Stir until the jelly has melted and the mixture becomes smooth, then remove from heat. This will be the glaze.
Place the pork tenderloins on the grill over direct heat. Sear for about 2 minutes on each side to develop grill marks and lock in flavor.
Move the pork to indirect heat and continue grilling with the lid closed. Cook for 12-15 minutes, turning occasionally, until the internal temperature reaches 140°F.
During the last 5 minutes of grilling, brush the pepper jelly glaze generously over the pork, allowing it to caramelize slightly.
Once the pork has reached 145°F (safe cooking temperature for pork as per USDA guidelines), remove it from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute within the meat.
Slice the tenderloin into medallions, garnish with chopped parsley if desired, and serve with additional pepper jelly glaze on the side.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7921 mg | 344% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 143.3 g | ||
| Protein | 224.3 g | 449% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 80 mg | 6% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4324 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
