Pork Tenderloin with Hot Pepper Jelly Sauce
Elevate your weeknight dinner or impress at your next gathering with this mouthwatering Pork Tenderloin with Hot Pepper Jelly Sauce recipe. Juicy, seasoned pork tenderloin is seared to golden perfection and roasted until tender, creating a flavorful base for the star of the dish—the irresistibly sweet and spicy hot pepper jelly sauce. This quick sauce, made with butter, chicken broth, apple cider vinegar, and pepper jelly, strikes the perfect balance of heat and sweetness, complementing the smoky paprika rub on the pork. With just 10 minutes of prep time and a total cook time of 30 minutes, this elegant yet approachable dish is perfect for busy schedules while delivering restaurant-quality results. Serve the tender medallions drizzled with sauce and garnished with fresh parsley for a colorful, crowd-pleasing presentation. Whether for a special occasion or a midweek boost, this recipe combines effortless preparation with big, bold flavors that are sure to impress. Keywords: pork tenderloin, hot pepper jelly sauce, quick dinner, sweet and spicy, easy pork recipe.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp unsalted butter
- 0.5 cup chicken broth
- 0.5 cup hot pepper jelly
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin or excess fat from the pork tenderloin and pat it dry with paper towels.
Rub the pork tenderloin evenly with 1 tablespoon of olive oil, then season it with salt, black pepper, garlic powder, and smoked paprika.
In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
Transfer the skillet with the pork tenderloin to the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C).
While the pork cooks, make the hot pepper jelly sauce. In a small saucepan, melt the butter over medium heat.
Stir in the chicken broth, hot pepper jelly, and apple cider vinegar. Bring the mixture to a simmer and cook, stirring often, until the sauce is slightly thickened, about 5 minutes.
Remove the pork tenderloin from the oven and let it rest for 5-10 minutes before slicing.
Slice the pork into 1-inch medallions and arrange on a serving platter.
Drizzle the hot pepper jelly sauce over the pork medallions and garnish with chopped fresh parsley, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 72.1 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 67 mg | 5% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2386 mg | 51% | |
*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.
