Smoked Pork Tenderloin With Sesame Pepper Jelly |
|
 |
Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 10 |
|
Another recipe from my Oregon Jr. League cookbook. This sounds amazing. The recipe as written serves 8 to 10, either for a dinner party or enough for a leftovers dinner or two. It sounds like it can easily be reduced. Note: Jelly needs 2 hours to set, this time is reflected in prep time. Ingredients:
2 -3 pork tenderloin |
2/3 cup olive oil |
1/4 cup sesame seeds |
2 teaspoons gingerroot, freshly grated |
3/4 teaspoon pepper |
1/2 teaspoon paprika |
1 (1/4 ounce) packet unflavored gelatin |
1/4 cup boiling water |
1 cup brown sugar |
3 medium red bell peppers, seeded and finely chopped |
1/4 cup red wine vinegar |
2 ounces toasted sesame seeds |
Directions:
1. Preheat indoor grill or outside barbecue. Rub tenderloins with olive oil. Sprinkle with sesame seeds, ginger, pepper and paprika. Place a meat thermometer in middle, place on grill and cook, basting occasionally with jelly, until temperature reaches 180 degrees. Slice and serve with remaining jelly.
2. For Sesame Pepper Jelly: Soften gelatin in water until dissolved. Add brown sugar and bring to a boil, stirring constantly. Add peppers and vinegar and bring back to a boil. Turn off heat. Add sesame seeds and let mixture cool. Refrigerate for 2 hours, until mixture sets.
|
|