Pepper Jelly Pork

1. 1

   Preheat the oven to 450 degrees F (230 degrees C).

2. 2

   Whisk the chili powder, black pepper, ground cumin, and salt in a small bowl. Rub the spice mixture over all sides of the pork tenderloin. Set the tenderloin in a shallow roasting pan.

3. 3

   Roast the tenderloin in the preheated oven until it is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should register 150 degrees F (65 degrees C).

4. 4

   Stir the pepper jelly and balsamic vinegar in a saucepan over low heat until the jelly is fully melted, 1 to 2 minutes. Brush the pepper jelly mixture over the pork tenderloin and continue baking the tenderloin until the jelly coating is hot, about 5 minutes more. Let the pork rest for 5 minutes before slicing.

• Calories 188.8 kcal Moderate
• Protein 23.26 g Good Source
• Carbs 16.43 g Moderate
• Total Fat 3.19 g Low Source
• Saturated Fat 1.17 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 69.52 mg High
• Sodium 644.36 mg High
• Fiber 0.5 g Low Source
• Sugar 10.95 g High
• Added Sugar 0.0 g Low Source
• Calcium 13.64 mg Low Source
• Iron 1.16 mg Low Source
• Potassium 34.65 mg Low Source
• Vitamin A 170.13 mcg_rae Moderate
• Vitamin C 8.2 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.