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Pork Fillet with Pepper Jelly and Gorgonzola recipe

Pork Fillet with Pepper Jelly and Gorgonzola recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork fillet

Pork fillet is roasted, then served with a hot pepper jelly sauce and crumbled Gorgonzola. It's a delicious combination that will make your mouth water. Serve with rice, potatoes or pasta.

19 people made this

IngredientsServes: 8

  • 2 (675g) pork fillets
  • 1 tablespoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 3 shallots, peeled and sliced
  • 1 red pepper, seeded and thinly sliced
  • 125ml chicken stock
  • 125ml brandy
  • 3 sprigs fresh thyme
  • 1 small fresh rosemary sprig
  • 350ml hot pepper jelly
  • 2 tablespoons olive oil
  • 215g Gorgonzola cheese, crumbled

MethodPrep:20min ›Cook:20min ›Extra time:30min marinating › Ready in:1hr10min

  1. Sprinkle pork fillets with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
  2. Preheat oven to 220 C / Gas 7.
  3. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme and rosemary. Increase heat to medium-high and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs and stir in the hot pepper jelly until melted; set aside.
  4. Meanwhile, heat remaining 2 tablespoons of olive oil in a frying pan over high heat until it just begins to smoke. Add pork and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting tin.
  5. Roast pork in preheated oven until a thermometer inserted into the centre registers 71 degrees C, about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
  6. To serve, remove peppers and onions from the sauce and spread out onto a serving plate. Slice pork diagonally into 2.5cm slices and arrange over the peppers. Pour 125ml of the brandy sauce over the pork and sprinkle with 115g of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.

Hot pepper jelly

If your local supermarket doesn't stock this, you can find it online.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (16)

by JQ

I've been walking around the house for 2 weeks now saying to my husband "I know I made the most wonderful pork tenderloin recipe recently but I can't find it!". I was sure it came from this site but I didn't save it in my recipe box, and when I searched on pork tenderloin it didn't come up. Happily, today I found a PAPER copy of this recipe and remembered that YES! I did make an incredible pork tenderloin recently and this is it!!!! Absolutely fantastic. I have now saved it to my recipe box, needless to say. I substituted goat cheese for the gorgonzola because I prefer it, and it turned out just fabulous. Thanks for the very memorable recipe.-11 Feb 2008

by Alissa B

Instead of brandy I used twice as much chicken stock... even my sister who doesn't eat pork LOVED it! Next time I'm going to try feta instead of gorgonzola cheese for a little different flavor.-22 Oct 2007


Very good. It was spicier and sweeter than I was expecting. I cannot imagine how in the world anyone would call it oily or bland. It was neither, and I'm very sensitive to both of those things, oiliness in particular. In fact, the hot pepper jam was almost a little overpowering. However, everyone raved about it at the party I brought it to. Mine took about 20 minutes in the oven though.-06 Dec 2009

Watch the video: Cooking with Kyle: Gorgonzola and pecan stuffed pork tenderloin (January 2022).