Ingredients Jump to Instructions ↓

  1. 1/3 cup canned chopped jalapeno chiles

  2. 1/4 cup red wine vinegar

  3. 1/2 cup Dijon mustard

  4. 3 tbsp. honey

  5. 2 medium cloves garlic, peeled and minced

  6. 1/2 tsp. crumbled dried rosemary

  7. 3/4 tsp. salt

  8. 3/4 tsp. pepper

  9. 1359 g boneless pork tenderloin

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Stir together jalapenos, vinegar, Dijon, honey, garlic and rosemary in a small bowl. Place pork in a roasting pan lightly coated with cooking spray. Season with salt and pepper. Brush pork all over with glaze. Roast about 2 to 2 1/4 hours until pork reaches 145 degrees, brushing occasionally with more glaze. Transfer pork to a platter and tent with foil. Let stand 20 to 30 minutes. Transfer any remaining glaze to a small saucepan and heat to a simmer. Slice pork and serve with glaze.


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