Tom’s Banana Pepper Mustard And Pineapple Jelly Pork Tenderloin
- Serves 4.
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1-1/2 pounds pork tenderloin
- 1/2 teaspoon onion powder
- 1 clove garlic, minced
- 8 to 10 large spinach leaves
- 1/4 cup High on Rose banana pepper mustard
- 3/4 cup pineapple jelly
Preheat oven to 375°. Heat olive oil and butter in a heavy frying pan. Add pork and cook over high heat until browned on all sides. Remove meat from pan, set aside to cool a little. Rub surface of meat with onion powder and garlic.
Add spinach leaves to boiling water and cook for one minute until wilted. Drain and rinse in ice-chilled water to stop spinach from cooking. Drain again and pat dry. Lay spinach leaves on work surface to form a rectangle that will wrap around tenderloin.
Combine banana pepper mustard and pineapple jelly, and brush entire surface of meat. Wrap pork with spinach and place in a covered baking dish. After 15 minutes of baking time, remove lid and baste entire piece of meat with remaining jelly mixture. Return to oven for an additional 20 to 30 minutes until done. Allow to sit, covered, for 10 minutes. Remove from pan and cut into thick slices. Serve over rice if desired.