When I saw the jar of Smuckers Strawberry Jalapeno Fruit Spread in this month's Degustabox, I nearly brushed it aside. Then, I saw that this jam is sweetened with honey. Ok, interesting. I figured I would give it a try.
I took a small spoonful. At first, I thought to myself well this isn't spicy at all; but then at the back of my throat came that slight tell-tale tingle of jalapeno heat. The jalapeno snuck it's way in. Color me pleasantly surprised.
This stuff would work on anything where you want that combination of sweet and spicy. Way back on this blog, when my blogging and photo skills were sorely remedial, I had a recipe for Jalapeno Pear Chicken Thighs. I thought about adapting that recipe for this jam, but to be honest, we'd eaten a whole host of chicken-focused meals last week and I really couldn't bear making, let alone eating, another one. Enter, pork tenderloin.
I kept things simple. Garlic, fresh rosemary, jam, and red wine. That's it. Well, not including salt and black pepper, of course. In about 40 minutes our main course was on the table.
Strawberry Jalapeno Glazed Pork Tenderloin
- 2 1/4 lbs pork tenderloin
- 4 garlic cloves, cut into quarters
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons fresh rosemary, minced
- 1/2 cup red wine
- 2/3 cup Smuckers Strawberry Jalapeno Fruit Spread
- Preheat oven to 400 degrees Fahrenheit.
- Cut small slices into the pork tenderloin and stuff with pieces of garlic.
- Season tenderloin with fresh rosemary, salt, and pepper.
- Place the seasoned tenderloin into a roasting pan. Pour 1/4 cup of red wine over the top. Roast in oven 20 minutes, flipping the meat halfway through cooking.
- While the meat cooks, add the other 1/4 cup red wine and jam to a sauce pan. Heat on the stove over medium heat to a light simmer. Reduce by about half.
- After 20 minutes, remove meat from oven. Lightly baste with 1/4 cup of the glaze. Place the meat back into the oven and continue cooking until the meat reaches an internal temperature of 145 degrees Fahrenheit.
- Remove from oven and let us rest for 5 to 10 minutes. Slice and drizzle the remaining glaze over the top. Serve immediately.
Photos by Renato Ghio