It is a well-documented fact that when the harvest comes in and Southern women have exhausted all possible uses for an ingredient, they will make jelly out of it. We have made jelly out of watermelons, onions, and even dandelion greens. So, it should come as no surprise that one of our favorite jellies is made out of red peppers. I defy you to open up any Southern woman’s pantry and not find a jar of red pepper jelly on the shelf. Sometimes green pepper jelly, too — but red is better.
Red pepper jelly is spicy and sweet. It is really not suited to toast or biscuits. The applications for red pepper jelly tend toward the savory side. Think cheddar wafers with a dollop of red pepper jelly. Mini croissant sandwiches with ham, Swiss and a smear of red pepper jelly, pressed in a hot pan to melt the cheese. And no Southern hostess would think of having a Christmas party without a block of cream cheese covered in red pepper jelly on her holiday table.
My favorite platform for red pepper jelly is roasted meats, where the savory and sweet combine to produce slightly spicy perfection.
The pepper jelly of choice in the South, unless you make it yourself, is Braswell’s, produced in Statesboro, Georgia. If you can’t find red pepper jelly in your supermarket, you can order it directly from Braswell’s .
Tip: There’s a lot of sugar in red pepper jelly, as you can imagine. If you glaze the tenderloins directly on the grill, you will have one hot mess on your hands when it comes time to clean up. Putting a piece of foil on the grates before you glaze will make you very happy.
This recipe was developed by author and cook Catherine Mayhew and originally published in her web log: "South in My Mouth"
- 1 cup red pepper jelly
- 2 teaspoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 pork tenderloins
- Salt and pepper to taste
- Melt the jelly, vinegar, mustard and Worcestershire sauce in a small saucepan. Reserve.
- Trim the silver skin and any excess fat from tenderloins. Salt and pepper to taste.
- Heat the grill to medium high.
- Spray the grill grates with oil and grill the tenderloins on all sides with the grill cover down until nicely browned.
- Once tenderloin is browned, use a probe thermometer to cook it to USDA minimum of 145°F internal temperature.
- Remove tenderloins and place a sheet of aluminum foil on the grill grates.
- Replace the tenderloins and brush the red pepper jelly glaze on all sides. Close the cover and let the glaze set for about 10 minutes.
- Remove and let rest under foil for 10-15 minutes before serving.
Prepping the tenderloin as suggested will result in meat that is more easily sliced when cooked.