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Posted by on Feb 25, 2014 in Blog |

Pepper Jelly Pork Loin

Pepper Jelly Pork Loin

Tonight’s dinner was a really yummy experiment! It was much tastier than it looks, trust me!

photo 2-2


  • 1 package pork loin (thinly sliced pork)
  • 3 T jelly (I used a 4-berry jelly)
  • 1 tsp red pepper flakes
  • 1/8 cup red wine
  • 1 T red wine vinegar
  • 1 tsp rosemary
  • juice of 1 section of orange
  • 1 clove garlic, minced
  • optional garnish: clementine wedges


Stir all of the ingredients (except the pork) in a large bowl.  Add the pork and mix around so that all of the pork gets coated with the sauce (it won’t be coated thickly, just coated lightly).  Place 2 T water in a pan and heat over medium heat.  Once hot, pour the pork loins and any remaining sauce into the pan.  Cook until pork is cooked all the way through (the sauce will begin to froth a bit).  Serve the pork with a small spoonful of the sauce on top!