Friday, October 9, 2009

Chile Berry Pork Tenderloin

The other day Hubby & I picked up some jelly from Chile Beach Jams. The flavor of the jelly in the photo is called Chile Berry. Let me tell you, this is a wonderful jelly in itself, but today I am using it as a marinade/glaze for a pork tenderloin. This is probably one of the quickest and easiest recipes.

Chile Berry Pork Tenderloin
1 (5-6 lb.) pork tenderloin
1/4 c. Chile Berry jelly

Rinse tenderloin and pat dry. Place in a roasting pan and baste well with Chile Berry jelly, making sure to coat both sides. Add a small amount of water to the roaster and cover. Place in a 325* oven and cook for about 35-40 minutes.

Remove lid and check for doneness. If it needs to cook a bit longer, place back in oven uncovered to finish cooking process. Serve with buttered noodles, mashed potatoes, corn on the cob or any other side items of your choice.

Click HERE for printable recipe

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