Glazed Pork Tenderloin With Red Pepper Wine Jelly
2 lbs. Pork Tenderloin
1 cup apple juice
1 tsp. Extra virgin olive oil
2 minced garlic cloves
tsp. dried thyme leaves
tsp. each of salt and black pepper
4 tbsp. Red Pepper Wine Jelly
Rub Pork Tenderloin with minced garlic, dried thyme, salt and pepper. Drizzle
olive oil over pork and marinate for 4-6 hrs. Remove pork from marinate. Pour apple
juice over pork. Preheat oven to 425F. Bake for 25 mins. until cooked through 160F.
Brush Red Pepper Wine Jelly over pork tenderloin and grill for an additional 5 mins.
This recipe works well as a Glaze with pork chops, turkey or chicken breasts.