Pork Tenderloin with Pepper Jelly and Gorgonzola

Ingredients

• 0.5 cup brandy 
• 0.5 cup chicken stock see 
• 3 sprigs thyme leaves fresh
• 3 cloves garlic chopped
• 1 tablespoon garlic salt 
• 1.3 cups gorgonzola cheese crumbled
• 0.5 teaspoon fresh-ground pepper black
• 1.5 cups pepper jelly hot
• 2 tablespoons olive oil 
• 3 pound pork tenderloins 
• 1  bell pepper red seeded thinly sliced
• 1 small rosemary sprig fresh
• 3  shallots peeled sliced

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
2. Preheat oven to 425 degrees F (220 degrees C).
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.
4. 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.
5. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
6. Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke.
7. Add pork, and cook until golden brown on all sides, about 5 minutes.
8. Remove pork and place into a roasting pan.
9. Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
10. To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers.
11. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese.
12. Serve remaining sauce and cheese in separate serving dishes on the side.