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–+ servings
sliced pork tenderloin with grilled peppers and cilantro.
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5 from 1 vote

Pepper Jelly Glazed Pork Tenderloin

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. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: entree
Cuisine: American
Keyword: glaze for pork, glazed pork tenderloin, grilled pork tenderloin, pepper jelly glazed pork
Servings: 4
Calories: 264kcal
Author: Amy Casey

Equipment

  • chef knife
  • cutting boards
  • long metal tongs
  • Weber grill

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.

Nutrition

Serving: 1/4 of recipe | Calories: 264kcal | Carbohydrates: 32.7g | Protein: 16.4g | Fat: 8.7g | Saturated Fat: 2.1g | Cholesterol: 47mg | Sodium: 511mg | Fiber: 1.7g | Sugar: 15.7g