Spicy-sweet pork tenderloin: easy to make and a real crowd-pleaser! Serve with a cucumber-red onion salad and soft polenta or cornbread.
Ingredients
- chili powder: 2 tsp
- black pepper: 1 tsp (freshly ground)
- ground cumin: 1 tsp
- salt: 0.5 tsp
- pork tenderloin: 1 piece
- hot pepper jelly: 0.25 cup
- balsamic vinegar: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C).
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Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
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Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
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Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.
