1 whole pork tenderloin, about 1-1 1/4lbs
1/4 cup Kelly’s Jelly Marionberry Habanero Jelly
1/4 cup olive oil
2 medium limes, zest and juice
1 1/2 teaspoon fine sea salt
1 tablespoon fine sea salt
1 tablespoon fresh chopped parsley

1. Place jelly, olive oil, lime zest and juice, and salt in a gallon sized ziplock bag. Place pork loin in bag, massage marinade into meat until covered well. Allow to marinate for minimum 2 hours and up to 24 hours in the refrigerator. Turn the bag over once, about 1/2 way, to marinate evenly.

2. Remove pork from fridge 1 hour before grilling. Prepare grill by heating one side of the grill on high. Once grates are hot, run with olive oil on a paper towel or rag. Place pork on oiled grate and cook fro 5 minutes on each side for a total of about 15 minutes or until pork reaches 145 degrees.

3. Remove from grill, place on a cutting board, cover with foil for 5 minutes before cutting. Slice into 1/2 inch thick pieces. Serve immediately with fresh parsley or place leftover in an airtight container for up to 3 days.

Recipe by Fabiola Not Just Baked
Photo by Mark Edwards of DPI Specialty Foods

A wonderful recipe from our friend Fabiola of not just baked.
Photo By Mark Edwards

Discover it on her blog:

Marionberry Lime Pork Tenderloin

August 16, 2020 — Kelly Calabria