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Pork Tenderloin with Bell Pepper Marmalade Recipe

Pork Tenderloin with Bell Pepper Marmalade

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Average Rating:

Total Reviews: 4

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  • on November 25, 2011

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    This is a hit every time and always comes out perfectly. I don't know how they made the marmalade for the beauty shot, but this has cranberry sauce in it. It will be red. As for the time it takes to get tacky: I use an enameled cast iron Dutch oven on an induction cooktop running wide open, stirring constantly. It still takes a while, but is absolutely worth the wait. Use the leftover pork and marmalade with cilantro for pork tacos. Wonderful!

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  • on March 10, 2009

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    This weekend I made this for a party. It was very good, but the marmalade took forever to reach the "tacky" stage. It may have been because I didn't have enough honey and had to wait for my daughter to get back from the store. Also because of the red wine, the color was not as attractive as in the photo. The ingredients were also expensive. I imagine you could substitute olive oil for grapeseed oil, and I didn't use his spice blend, but substituted a store bought roasted garlic and added freshly ground black pepper.

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  • on November 02, 2008

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    I made this tonight and it was a big hit! very easy to make and everyone enjoyed it very much...Thanks Robert

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  • on May 22, 2007

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    good!!!

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