Strawberry Jalapeno Glazed Pork Loin with Smuckers
One of my go to dinners always includes pork loin. Marinating the pork in some herbs and white wine always does the trick and it is fail proof for my family. Recently, I have been inspired to change things up a bit. That is where Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread comes in. This fruit spread has the perfect sweet strawberry taste with a little bit of heat to add an extra tasty element. The combination of strawberry and jalapeno is unexpected but yet a match made in fruit spread heaven!
I marinated the pork loin and cooked it the way I normally do. Then I used Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread as glaze for the pork. I added a little bit of brown sugar, rosemary, and chicken stock to help make the glaze consistency. My family could not get enough of this dish. They were spooning the glaze over everything on the table! I had a feeling this was going to go over well. When I had some fruit spread left over I decided to spoon some onto crescent rolls and sprinkle some goat cheese on the rolls before popping them into the oven. These were gobbled up as well. I will definitely be using them as an after school snack!
This was part of a sponsored post. All opinions and recipes are my own.
Strawberry Jalapeño Glazed Pork Loin
The strawberry and jalapeño glaze is the perfect blend of sweet and heat. An unexpected, easy and delicious glaze for pork loin.
1 1/2 lb pork tenderloin (this means one pork tenderloin at 1 1/2 lbs)
1 c white wine
1 Tbsp kosher salt
1 Tbsp pepper
1 Tbsp fresh rosemary, chopped
4 sprigs fresh thyme
1/2 Tbsp garlic powder
4 cloves garlic
1 tsp garlic, chopped
1 tsp olive oil
9 oz Smuckers fruit and honey strawberry jalapeño fruit spread (1 jar)
1 c balsamic vinegar
1/2 Tbsp brown sugar
1/4 c white wine (you can omit and use chicken broth)
1 sprig fresh rosemary
1/2 tsp cornstarch
Preheat the oven to 400 degrees.
Place the pork tenderloin in a 9x13 glass or ceramic baking dish. Pour over the cup wine.
Across the top of the pork loin cut four tiny slits and then stick the garlic cloves inside of those slits.
Then season with salt, pepper, rosemary, and garlic powder. Place into the oven for 25 minutes. After 25 minutes check to see if the liquid is drying up. If so, remove the pork loin from the oven and add a little more wine or chicken stock.
After another 15 minutes, check the pork again. Use a meat thermometer to determine if its done. It should measure about 165 degrees f.
Once the pork is done cooking, remove it form the oven and let it rest for 15 minutes to retain its juices.
In a saucepan over medium heat, heat the olive oil. Then add the garlic. Let it become fragrant and start to brown, but do not burn. After about a minute and half add the Smucker's fruit spread to the saucepan.
Then whisk in the brown sugar and vinegar. Let it simmer together until its reduced to about half.
In a small bowl mix the cornstarch and wine together. Then add the mixture to the saucepan. Whisk it into the mixture to incorporate and then throw in the sprig of rosemary. Let it simmer for another 5 minutes.
After the pork has rested. Slice it and put the pieces onto a platter. Then spoon over the glaze over the pieces of pork. Do not dump it all over but rather use your judgement. You can serve any extra glaze on the side so people can choose to spoon more onto their piece of pork if desired