This Pepper Jelly Glazed Pork Tenderloin is a delicious main dish that's ready in less than 30 minutes. A simple pepper jelly glaze adds a sweet and spicy zing to the smoky grilled pork tenderloin. A few grilled jalapeno peppers add some extra heat to the dish.
If you're like me, quick cooking meals that are packed with unbelievable flavor are the backbone of my recipe collection. This glazed pork tenderloin is one of my favorite recipes. And I make it over and over all year long.
Along with my Pork with Chipotle Honey Orange Sauce, this grilled pork with a pepper jelly glaze are tops on my list of sweet and spicy pork recipes.
The tender cut of pork is gets a smoky char from the grill. Brush on a simple glaze of sweet and spicy pepper jelly, Worcestershire sauce and Dijon mustard while the pork cooks.
For the adventurous (like my husband), I serve some grilled jalapeno peppers on the side. PSA - These grilled jalapenos are spicy! Eat at your own risk.
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Why you'll love this recipe
- Quick cooking ~ It only takes about 30 minutes to make this speedy pork tenderloin recipe.
- Delicious ~ Pork tenderloin is one of the most delicious cuts of pork to prepare. The tender and juicy meat pairs well with the sweet glaze that has just a kick of heat. For those that live on the wild side and love super spicy food, don't skip making the grilled jalapeno peppers.
- Perfectly portioned ~ My husband and I are empty nesters so a pork tenderloin is just the right size as it has 2 servings. This is one of our favorite recipes as we can have it for dinner one night and leftovers the next day. It's also great for a small family.
Ingredients & substitutions
Pantry staples along with a handful of fresh ingredients are included in this easy recipe. Scroll to the recipe card for full quantities of the ingredients.
- Pepper jelly ~ If you're luck enough to have homemade pepper jelly, by all means use it. A store bought brand also works well.
- Worcestershire sauce ~ The dark sauce adds a savory, tangy and salty to the glaze. Soy sauce is also an option.
- Dijon mustard ~ A bit of sharp and pungent flavor is added by this mustard. A spicy or yellow mustard are alternatives.
- Pork tenderloin ~ This quick cooking meat is one of my go to proteins. Pork chops - either boneless or bone-in or pork loin are also options.
- Olive oil ~ Avocado oil is an alternative.
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Fresh ground black pepper ~ Grinding your own pepper from peppercorns results in the most flavorful spice.
- Jalapeno peppers ~ To up the spiciness of the recipe, I add some grilled jalapenos on the side. To tame the heat, grill red, yellow, orange or green bell peppers instead.
Recipe details
With just a few steps, this pork tenderloin recipe is so easy to make. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.
1. Light the grill to medium heat. In a small bowl combine the pepper jelly, Worcestershire sauce and Dijon mustard. Put half of the glaze in a bowl for brushing on the pork. Reserve the other half for serving with the pork.
2. Dry the pork with paper towels. Rub with olive oil. Sprinkle with kosher salt and black pepper.
3. Grill the pork tenderloin for 12-15 minutes. Flip half way through the grilling time. When turning, baste with the pepper jelly glaze.
4. When the pork is done, transfer to a cutting board. Loosely cover with aluminum foil. Let rest 5-10 minutes before slicing.
5. While the pork rests, grill the jalapeno peppers.
6. Slice the pork tenderloin in medallions. Serve with the remaining glaze and grilled peppers.
Expert tips
- To prevent the pork tenderloin from sticking to the grill grates, scrub them clean and have the grill fully heated.
- To avoid puncturing the pork tenderloin as it grills, use tongs when turning it. You don't want to allow any of the flavorful juices to escape.
- If the pork is cooking too quickly and the outside is burning, move the tenderloin to a cooler part of the grill to finish cooking.
Storage and reheating
Refrigerator
- Storage ~ Completely cool the pork. Place in airtight containers. I use these meal prep containers at home and for my personal chef clients. Store in the fridge for up to 4 days.
- Heating ~ Heat each serving of pork tenderloin in the microwave loosely covered with plastic wrap. Heat at 60 percent power for 1 minute. Continue heating at 30 second intervals until the pork tenderloin is heated through.
Freezer
- Storage ~ Store the completely cooled pork in airtight containers (these meal prep containers are my favorite) in the freezer for up to 2 months.
- Heating ~ Thaw the frozen pork tenderloin in the refrigerator. Heat each serving of pork tenderloin in the microwave loosely covered with plastic wrap. Heat at 60 percent power for 1 minute. Continue heating at 30 second intervals until the pork tenderloin is heated through.
Frequently asked questions
Remove the pork tenderloin from the refrigerator about 20-30 minutes before grilling. This allows the meat to come close to room temperature. It'll cook more evenly than if the pork tenderloin is cold.
The main reason pork is dry and tough when grilled is that it's overcooked. Have an instant-read thermometer handy and grill pork to an internal temperature of 140 degrees F. After taking the pork off the grill, it will continue to cook. The internal temp will reach the magical number of 145 degrees F which signals perfectly grilled pork tenderloin.
Definitely! As pork tenderloin cooks, the juices move to the outer edge of the meat. Allowing the pork to rest for 5-10 minutes lets the pork relax and the juices redistribute throughout the meat. The rest time ensures juicy and tender pork.
If you'd rather not grill the pork (but I highly recommend it) you can roast it in an oven. First sear the seasoned pork on all sides in a large sauté pan or cast iron skillet. Brush the pork with some of the pepper jelly glaze. Transfer it to a 425 degree F oven and roast for 12-15 minutes or until the internal temperature reaches 140 degrees F. Remove the pork from the oven and let rest 5-10 minutes before slicing.
What to serve with this pork tenderloin
The sky's the limit on sides dishes to serve with this sweet and savory pork recipe. Easy dishes like fluffy rice, baked french fries and roasted broccoli are delicious accompaniments. For a side dish with more piazza, try one of the following.
More recipes like this one
- Sweet and Spicy Pork Tenderloin with Mango Salsa
- Roasted Pork Tenderloin with Strawberry Jalapeno Salsa
- Maple Glazed Pork Tenderloin with Sauteed Apples
- Grilled Pork Tenderloin with Berry Bacon Sauce
- Baked Baby Back Ribs
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Pepper Jelly Glazed Pork Tenderloin
- Total Time: 25 minutes
- Yield: 4 1x
Description
This Pepper Jelly Glazed Pork Tenderloin is a delicious main dish that's ready in less than 30 minutes. A simple pepper jelly glaze adds a sweet and spicy zing to the smoky grilled and pork tenderloin.
Ingredients
Pepper Jelly Glaze
- 1 cup pepper jelly
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
Pork tenderloin
- 2 pork tenderloins (about 1 pound each)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 8 jalapeno peppers
Instructions
- Prep the grill: Turn on or light a grill. Heat to medium heat.
- Make the sauce: In a small bowl, combine the pepper jelly, Worcestershire sauce, and Dijon mustard. Stir until well mixed. Pour half of the glaze in a small bowl to use for brushing on the pork tenderloin as it grills. Reserve the remaining glaze to serve with the sliced pork tenderloin.
- Prep the tenderloin: Pat the pork tenderloin dry with paper towels and rub with olive oil. Sprinkle generously with salt and pepper.
- Grill the tenderloin: Grill the tenderloin on each side for about 6-8 minutes. As the tenderloin is turned, brush the just grilled side with glaze. Continue grilling and glazing the pork for a total of 12-15 minutes or until in internal temperature of the pork is about 140 degrees F.
- Rest the tenderloin: Remove the tenderloin from the grill to a cutting board and tent with foil for 5-10 minutes.
- Grill the jalapenos: While the pork is resting, grill the jalapenos. Place the jalapeno on the grill. Cook for about 4-5 minutes per side or until charred and softened.
- Serve: Slice the pork tenderloin into medallions. Transfer to a platter. Serve with remaining pepper jelly glaze and the grilled jalapeno peppers.
Notes
To prevent the pork tenderloin from sticking to the grill grates, scrub them clean and have the grill fully heated.
To avoid puncturing the pork tenderloin as it grills, use tongs when turning it. You don't want to allow any of the flavorful juices to escape.
If the pork is cooking too quickly and the outside is burning, move the tenderloin to a cooler part of the grill to finish cooking.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: entrée
- Method: grill
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 264
- Sugar: 15.7 g
- Sodium: 511 mg
- Fat: 8.7 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 32.7 g
- Fiber: 1.7 g
- Protein: 16.4 g
- Cholesterol: 47 mg
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