Pepper Jelly Pork
Pepper Jelly Pork pairs tender roasted pork loin with a glossy pepper jelly and balsamic finish that balances gentle heat, tang, and sweetness. The spice rub builds a warm, savory crust, while the quick glaze adds a sticky sheen and vibrant flavor. Ideal for a weeknight dinner or casual gathering when you want bold taste with minimal fuss.
- Prep15 mins
- Cook40 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C).
- 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
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
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 189.06 kcal Moderate
- Protein 23.34 g Good Source
- Carbs 16.57 g Moderate
- Total Fat 3.2 g Low Source
- Saturated Fat 1.17 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 69.52 mg High
- Sodium 644.5 mg High
- Fiber 1.91 g Low Source
- Sugar 10.95 g High
- Added Sugar 0.0 g Low Source
- Calcium 13.7 mg Low Source
- Iron 1.16 mg Low Source
- Potassium 34.5 mg Low Source
- Vitamin A 170.34 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.