I was given a jar of homemade pepper jelly several years ago and ran across this recipe in our local newspaper. It's become a real family favorite and I make it often. You can find the pepper jelly in any supermarket.
Boneless Center-Cut Pork Loin with Pepper Jelly Glaze
2 to 3 lbs. boneless center-cut pork loin
2 cloves garlic, finely minced or mashed with a little salt to make a paste
1 tbsp. finely chopped fresh rosemary
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1-1/2 tbsp. olive oil
2 tbsps. dijon mustard
About 2/3 cup panko bread crumbs
Nonstick cooking spray
Glaze:
1 cup jalapeno pepper jelly (either red or green)
1/2 cup apple juice
1/4 cup cider vinegar
Rinse meat under cold water and pat dry with paper towels. Preheat oven to 350 degrees.
In small bowl, combine garlic, rosemary, salt and pepper. Coat all sides of meat with garlic mixture. This can be done the night before. Wrap the meat well in plastic wrap if you're allowing the meat to marinate in this seasoning mixture for awhile.
Just before baking, mix olive oil and mustard together in a small bowl and make a light paste. Rub the paste over the meat then roll the meat in the panko bread crumbs to completely cover meat.
Place meat in pan that has been lightly sprayed with nonstick cooking spray. Cook uncovered in preheated oven.
While meat cooks, make the pepper jelly glaze by heating the jelly, apple juice and vinegar together until the jelly melts and mixture is bubbly. Pour a little of the glaze into a bowl or measuring cup to use for basting.
Bake pork for about 40 minutes, check temperature and baste top with some of the heated glaze. Baste 2 or 3 times until the meat reaches an internal temperature of 160 degrees. The glaze not used for basting can be served at the table with the sliced pork, if desired.