Ingredients
1 pork tenderloin (approximately 1 1/2 - 2 pounds pounds)
Olive Oil
Salt and Pepper
1 Tablespoon minced fresh garlic
1 cup pepper jam (Rollicking Buckaroo Pepper Jam)
Instructions
Allow the tenderloins to come to room temperature before cooking.
Preheat the oven to 350 degrees.
Line a baking sheet with aluminum foil or parchment paper and set aside. My preference actually is to use my grill pan which I heat as the oven is preheating. By doing so, the tenderloin gets really nice grill marks.
Rub the tenderloins with the olive oil. Rub with salt and pepper; sprinkle on the minced garlic and spread to coat.
Bake for 15 minutes; do not overcook. Remove from the oven and wrap with foil. Allow to rest for 15 minutes before slicing.
** Heat a nonstick skillet over medium heat. Slice the tenderloins into 1/2-inch slices. Sear the slices in the skillet for 1-2 minutes until lightly browned on both sides. Remove the pork from the pan, set aside and keep warm. Reduce the heat in the skillet to low. Add in the pepper jam, stirring to liquify. Return pork slices to the skillet, turning to coat with the jam. Keep warm until serving. Notes Alternatively, grill the tenderloins 8-10 minutes over high heat, basting with the liquified jam during the last three minutes. Allow the pepper jam glaze to set and caramelize somewhat.
Remove from the grill and allow the tenderloins to rest before cutting. Serve with additional pepper jam, if desired. Excellent served as small sandwiches with Dijon mustard and small rolls. **We like our pork tenderloin a little on the rare side. They will continue to cook somewhat while wrapped in the foil and will do so when they are placed in the skillet with the jam. It is very easy to overcook pork tenderloins which will result in them being tough and dry