Pork Tenderloin with Bell Pepper Marmalade Recipe | Robert Irvine

Pork Tenderloin with Bell Pepper Marmalade Recipe | Robert Irvine

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This Pork Tenderloin with Bell Pepper Marmalade recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating.

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Cooking tools:

  • Oven
  • Saute pan
  • Roasting pan
  • Skillet
  • Baking sheet
  • Saucepan
  • Chef's knife
  • Cutting board
  • Tongs
  • Kitchen towel
  • Spoon
  • Wooden spoon
  • Mixing bowl
  • Measuring spoon
  • Measuring cup
  • Spatula
  • Pastry brush
  • Aluminum foil
  • Serving platter
  • Stove
  • Bread knife

Ingredients

  • 1 (3-pound) pork tenderloin
  • 2 tablespoons grapeseed oil
  • 1/4 to 1/2 cup Irvine Spices Roasted Garlic Pepper
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 cup honey
  • 1/4 cup red wine vinegar
  • 1/2 cup red wine
  • 2 tablespoons hot sauce (recommended: Tabasco)
  • 1/2 cup cranberry sauce
  • 4 tablespoons butter
  • 2 ounces extra-virgin olive oil
  • 4 cloves garlic, minced or 1 teaspoon garlic powder
  • 1 long baguette, sliced into 1/2-inch slices

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