Holiday Pepper Jam–Glazed Roast Pork Tenderloin

Holiday Pepper Jam–Glazed Roast Pork Tenderloin

with Caramelized Apples & Rosemary

This is the kind of dish people talk about the next year. Sweet heat, savory depth, and holiday comfort all in one beautiful platter.

Serves

6–8 people

Ingredients

For the Pork

2 pork tenderloins (about 1–1½ lbs total)

Salt & cracked black pepper

1 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp fresh rosemary, finely chopped

For the Signature Glaze

¾ cup Rollicking Buckaroo Pepper Jam

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp maple syrup or honey

For the Apples

3–4 Honeycrisp or Gala apples, sliced

2 tbsp butter

• 1 tbsp brown sugar

• Pinch of cinnamon

• Pinch of salt

Instructions

Preheat oven to 400°F.

Pat pork dry and season generously with salt, pepper, paprika, garlic powder, and rosemary.

Heat olive oil in a large oven-safe skillet over medium-high.

Sear pork on all sides until golden (about 2–3 minutes per side).

Whisk together pepper jam, Dijon, vinegar, and maple syrup.

Brush half the glaze over the pork.

Transfer skillet to the oven and roast 12–15 minutes, brushing once more with glaze halfway through, until internal temp reaches 145°F.

Remove pork and let rest, tented, for 10 minutes.

Meanwhile — Apples
In another skillet, melt butter over medium heat.

Add apples, brown sugar, cinnamon, and salt.

Cook until soft and caramelized, about 8–10 minutes.

To Serve (The “Wow” Moment)

Slice pork into medallions

Spoon caramelized apples over and around the pork

Finish with a light drizzle of warmed pepper jam glaze

Garnish with fresh rosemary sprigs

Serve on a large platter in the center of the table—this is a gather-round dish.