Jalapeño Jelly-Glazed Pork Tenderloin with Roasted Apple Compote
The tender pork is coated in a glaze made from tangy jalapeño jelly, adding a kick of heat and a hint of sweetness as it roasts. Paired with caramelized apples that bring a touch of natural sweetness, this dish is a perfect blend of bold flavors and comforting textures. Ideal for a weeknight dinner or a special occasion, it’s a flavorful and satisfying meal everyone will love.
Recipe - Waskom #706
Jalapeño Jelly-Glazed Pork Tenderloin with Roasted Apple Compote
Prep Time30 Minutes
Servings4
Cook Time45 Minutes
Ingredients
1 (14 oz) can whole cranberries
3 sprigs thyme, plus more for garnish
2 jalapeños (seeds removed), finely chopped
1/3 cup granulated sugar
1/4 cup orange juice
2 Tbs apple cider vinegar
1 (2 to 3 lbs) pork tenderloin
1/2 tsp salt
1/2 tsp black pepper
1 Tbs olive oil
5 honeycrisp apples, cored and diced
1 cup raisins
1/2 cup apple cider
2 Tbs lemon juice
2 Tbs Nature Nate’s® 100% Pure Organic Raw & Unfiltered Honey2 Tbs Nature Nate’s® 100% Pure Organic Raw & Unfiltered Honey2 Tbs Nature Nate’s® 100% Pure Organic Raw & Unfiltered Honey2 Tbs Nature Nate’s® 100% Pure Organic Raw & Unfiltered Honey2 Tbs Nature Nate’s® 100% Pure Organic Raw & Unfiltered Honey2 Tbs Nature Nate’s® 100% Pure Organic Raw & Unfiltered Honey2 Tbs Nature Nate’s® 100% Pure Organic Raw & Unfiltered Honey
1/2 tsp salt
Directions
- In a saucepan, combine the cranberries, thyme, jalapeños, sugar, orange juice and vinegar. Stir to combine. Bring to a simmer. Let simmer for 10 minutes. Remove from heat. Let cool to room temperature.
- Preheat oven to 375° F. Mix all apple compote ingredients together. Transfer to a baking sheet. Rub the tenderloin with salt and pepper. Place on top of compote. Combine 1/2 cup of cranberry glaze with olive oil. Spoon it over the tenderloin. Place in the oven. Cook for 45 to 55 minutes until an instant-read meat thermometer reads 155° F. Baste the pork with additional cranberry glaze halfway through cooking time. Remove from oven. Cover the pork, and let it rest for 10 minutes.
- Slice the pork, and serve it with the apple compote. Spoon additional glaze over the pork. Garnish with extra thyme sprigs.
Nutritional Information
Per Serving: Calories: 640, Fat: 9 g (2 g Saturated Fat), Cholesterol: 145 mg, Sodium: 420 mg, Carbohydrates: 93 g, Fiber: 7 g, Protein: 49 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 4 servings
Brookshire's Whole Cranberry Sauce - 14 Ounce
$1.79 was $1.99$0.13/oz
Not Available
Fresh Jalapeno Pepper, Green - 0.74 Pound
$0.73 avg/ea$0.99/lb
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Simply Orange Pulp Free Orange Juice - 52 Fluid ounce
$4.49$0.09/fl oz
Not Available
Hormel Pork Tenderloin, Extra Lean, Boneless - 1.18 Pound
$5.89 avg/ea$4.99/lb
Not Available
Not Available
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz
Not Available
Food Club Sun-Dried Raisins - 20 Ounce
$4.29 was $5.19$0.21/oz
Brookshire's 100% Apple Cider - 64 Ounce
$2.29 was $2.99$0.04/oz
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Not Available
Not Available
Nutritional Information
Per Serving: Calories: 640, Fat: 9 g (2 g Saturated Fat), Cholesterol: 145 mg, Sodium: 420 mg, Carbohydrates: 93 g, Fiber: 7 g, Protein: 49 g.
Directions
- In a saucepan, combine the cranberries, thyme, jalapeños, sugar, orange juice and vinegar. Stir to combine. Bring to a simmer. Let simmer for 10 minutes. Remove from heat. Let cool to room temperature.
- Preheat oven to 375° F. Mix all apple compote ingredients together. Transfer to a baking sheet. Rub the tenderloin with salt and pepper. Place on top of compote. Combine 1/2 cup of cranberry glaze with olive oil. Spoon it over the tenderloin. Place in the oven. Cook for 45 to 55 minutes until an instant-read meat thermometer reads 155° F. Baste the pork with additional cranberry glaze halfway through cooking time. Remove from oven. Cover the pork, and let it rest for 10 minutes.
- Slice the pork, and serve it with the apple compote. Spoon additional glaze over the pork. Garnish with extra thyme sprigs.