Grilled Jalapeno Pork Loin with Tomato Pepper Jam by Tony Chachere

Thursday, May 25, 2006

Serves 6


2 lb pork tenderloin, trimmed
Tony Chachere's Jalapeno Butter Marinade
Tony Chachere's Creole Seasoning
2 Tbsp olive oil
1 onion, chopped
2 red bell peppers, seeded and chopped
1 jalapeno pepper, seeded and minced
2 tomatoes, seeded and chopped
3 Tbsp Molasses


  • Marinate pork with Jalapeno Butter Marinade and sprinkle liberally with Tony Chachere's Creole Seasoning.
  • Prepare a grill and grill pork on all sides until brown and caramelized.
  • Close dampers, close lid and finish cooking until pork is cooked through but still juicy inside.
  • In a saute pan, heat oil until hot.
  • Add onion and garlic and caramelize.
  • Add peppers, then tomatoes and cook until soft and brown.
  • Add 3 Tbsp. marinade and molasses.
  • Season with Creole seasoning and serve with pork.