Pork Loin with Red Pepper Jelly and Cilantro

This is such an easy dish that it is terrible to even post.

I love pork loin.  It is a tender and flavorful cut of pork that is easy to fix and hard to mess up.  In my book that makes it perfect.

In the jelly section of your grocers there should be, on the top shelf way out of your sight, a jar of red stuff with a label that says something like “Red Pepper Jelly” or “Jalapeno Jelly.”

Grab it and pay for it.  It is going to be your new ingredient of choice.  I am so serious.  Sweet and spicy you can use red pepper jelly to add complexity to everything from apple pie to chicken.

Here it makes a fantastic glaze for this pork loin.   Remember not to over cook the meat.  Bake it at 350 for about 30 minutes per pound or until the internal temperature registers 160 degrees.  I try to catch mine at about 155 and let it sit for 20 minutes.  This allows it to finish cooking without getting dry or leathery.

Pork Loin with Red Pepper Jelly and Cilantro

• 1 4 lb pork loin
• 1/3 cup red pepper jelly
• 1 tbs amber agave if desired
• Kosher salt
• Cracked pepper
• 1/4 c chopped fresh cilantro (set aside)

1. Preheat the oven to 350F
2. Salt and pepper the pork
3. Lightly oil a baking dish
4. Mix the agave and red pepper jelly.  Heat until the jelly liquifies
5. Brush over the meat
6. Place in pan fat side up
7. Bake for 30 minutes a pound, or until internal temp is 160F
8. Brush with remaining jelly, sprinkle with cilantro and serve with pan juices.

Serves 8-10

That is it.  Seriously.  Serve it with some corn and black beans on the side and you are good to go.