The recipe calls for grilling the tenderloin. I was planning on grilling, but the weather turned and I had to cook it in the oven. It still came out very tasty but I will try it on the grill next time. I think the jelly will caramelize better on the grill. I am including the original recipe, with the grilling instructions. Tis the season for grilling.
Spicy Pepper Jelly-Marinated Pork Tenderloin
Two 1 pound pork tenderloins
1/2 cup pepper jelly, plus more for serving
1/2 cup red wine
Zest and juice of 1 orange
2 tbsp red wine vinegar
1 tbsp fresh rosemary-chopped
1 tsp red pepper flakes
Sea salt and freshly ground black pepper
1. Rinse the pork, pat dry, remove the silver skin if necessary. Place in a shallow container or large plastic resealable bag.
2. Whisk together the pepper jelly, wine, orange zest, orange juice, vinegar, rosemary, red pepper flakes, salt and pepper to taste. Pour the marinade over the pork and turn to coat the meat. Cover and place in the refrigerator for at least 2 hours or overnight. Turn the pork several times to distribute marinade evenly.
3. When you are ready to cook, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow. Keep the coals on one side of the grill to create direct and indirect heat. If using a gas grill, heat just one side on medium.
4. Remove the pork for the marinade, reserving the marinade, and season with salt and pepper. Place the pork on the hot side of the grill, directly over the coals for 12-15 minutes, turning 3 times and basting with remaining marinade.
5. Move pork away from coals, close the grill cover or cover with foil, and cook another 3-5 minutes, until an internal thermometer reads 145 degrees F for medium, or 160 degrees F for med-well.