PEPPER JELLY PORK RECIPE | ALLRECIPES
Spicy-sweet pork tenderloin: easy to make and a real crowd-pleaser! Serve with a cucumber-red onion salad and soft polenta or cornbread.
Provided by walshmartin
Categories Meat and Poultry Pork Pork Tenderloin Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
- Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
- Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.
Nutrition Facts : Calories 161.2 calories, CarbohydrateContent 15.5 g, CholesterolContent 49.1 mg, FatContent 3 g, FiberContent 0.6 g, ProteinContent 17.9 g, SaturatedFatContent 1 g, SodiumContent 355.4 mg, SugarContent 10.2 g
PORK JELLY | CHINA SICHUAN FOOD
Chinese Pork Jelly
Provided by Elaine
Prep Time 30 minutes
Cook Time 60 minutes
Yield 6
Number Of Ingredients 16
Steps:
- In a large pot of water, add salt, scallion, ginger and Sichuan peppercorn seeds. Cook for 5-8 minutes. Then transfer out and remove the fat with knife. Try to remove all of the fatty layer on the surface and remove any hair.
- Add baking soda or (alkaline powder) and salt on the pork rind. Message for a while then you will white tissues coming out. Clean with hot water until the water turns clear and further cut the rind into smaller pieces.
- Add water and then blanching the rind again fro 1 minute after the water boils. Then transfer out and strain the rind once again. We do lots of blanching and cleaning work in order to remove the impurities and keep this a lovely taste.
- Stir in 1 teaspoon of salt in 900ml water and then steam for 30 minutes in high pressure cooker. Let it cool naturally. Transfer to mould and then keep in fridge for 3 hours or overnight.
- Slightly separate the jelly from the mood. Cut into pieces and serve with sauce.
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