1 whole pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon rosemary
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup red wine
1 tablespoon Dijon mustard
3 tablespoons Peggy's Pepper Jelly (any flavor)


Cut tenderloin into 1 inch slices, sprinkle each side with saly, pepper and rosemary. Heat olive oil in a sauté pan over medium to low heat. Add minced garlic and brown tenderloin for about 5 minutes on each side. Remove tenderloin from sauté pan and tent with foil. Add red wine, Dijon mustard and Peggy's Pepper Jelly to the same sauté pan over medium heat and stir until bubbly. Reduce heat to low and simmer for about 15-20 minutes. Sauce will thicken a little bit. Return pork to pan and cook a few minutes more. Be careful not to over overcook the pork. Enjoy!

You can also make this great dish as a whole tenderloin Simply following the directions above, but when you return the whole tenderloin to the pan, cook for about 30-40 minutes. Pork is done when it is firm to the touch.