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 - Pine Bluff #628

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.

30 minutes

Prep Time

45 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 (14 oz) can whole cranberries

Brookshire's Whole Cranberry Sauce - 14 Ounce

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$1.78 was $1.98$0.13/oz

3 sprigs thyme, plus more for garnish

Not Available

2 jalapeños (seeds removed), finely chopped

Fresh Jalapeno Pepper, Green - 0.74 Pound

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$0.64 avg/ea was $1.10 avg/ea$0.87/lb

1/3 cup granulated sugar

Brookshire's Extra Fine Granulated Sugar - 2 Pound

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$2.18$1.09/lb

1/4 cup orange juice

Simply Orange Pulp Free Orange Juice - 52 Fluid ounce

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$4.48$0.09/fl oz

2 Tbs apple cider vinegar

Bragg Apple Cider Vinegar, Organic - 16 Ounce

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$5.58$0.35/oz

1 (2 to 3 lbs) pork tenderloin

Hormel Pork Tenderloin, Extra Lean, Boneless - 1.18 Pound

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$5.88 avg/ea$4.98/lb

1/2 tsp salt

Not Available

1/2 tsp black pepper

Not Available

1 Tbs olive oil

Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce

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$5.98$0.70/fl oz

5 honeycrisp apples, cored and diced

Fresh Honeycrisp Apples - 3 Pound

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$5.98$1.99/lb

1 cup raisins

Food Club Sun-Dried Raisins - 20 Ounce

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$4.28 was $5.18$0.21/oz

1/2 cup apple cider

Brookshire's 100% Apple Cider - 64 Ounce

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$1.98 was $2.98$0.03/oz

2 Tbs lemon juice

Brookshire's 100% Lemon Juice - 15 Ounce

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$1.98$0.13/oz

Nature Nate's Honey Co. Honey, 100% Pure, Organic, Raw & Unfiltered - 16 Ounce

Add Nature Nate's Honey Co. Honey, 100% Pure, Organic, Raw & Unfiltered to Favorites.Add Nature Nate's Honey Co. Honey, 100% Pure, Organic, Raw & Unfiltered to Favorites.

$9.98 was $10.98$0.62/oz

1/2 tsp salt

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.