pork tenderloin with strawberry pepper jelly sauce

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I really love pork tenderloin.  I've talked about it over on my pork tenderloin post, but I could say it a million times. I love it! My daddy made this a lot before I left home and it was one of my favorite things back then.  He would pair it with a sweet and sour sauce.  I love pepper jelly sauces, so I thought during strawberry season I would come up with a sauce that went with our pork tenderloin.  I think it's the perfect balance of sweet and spicy. 

*If you can't or don't feel like making a rotisserie pork, you can sear it in the pan and finish it off in the oven. Check the internal temp before cutting. 

Pork tenderloin <-- Directions in the link

  • Sauce:

  • 1/2 cup strawberry preserves

  • 1/2 cup Jalapeño Pepper Jelly or strawberry pepper jelly (I love bulldog pepper jelly, if you can’t find this brand most stores usually have the Tabasco brand)

  • 1/2 tsp- 1 tsp cayenne pepper *start with 1/4 and work your way up so you know how spicy it will be*

  • 1/4 tsp garlic powder

  • 1/4 tsp red pepper flakes

  • 1 tbsp cornstarch

  • 1 tbsp water


  • In a pan, combine all the ingredients and heat on medium high until it starts to simmer

  • Turn the heat down and keep warm until serving

  • You may need to add water if you let it sit for too long

  • Adjust seasonings to taste