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- 2 tbsp olive oil
- 3 lbs pork tenderloin
- 1/4-1/2 cup roasted garlic pepper
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 cup cup honey
- 1/4 cup red-wine vinegar
- 1/2 cup red wine
- 2 tbsp Tabasco sauce
- 1/2 cup cranberry sauce
- 4 tbsp butter
- 2 oz extra-virgin olive oil
- 4 garlic cloves (minced) or 1 tsp garlic powder
- 1 long baguette (cut into 1⁄2-inch slices)
- Preheat oven to 350°.
- Heat oil in large sauté pan, and sear pork on all sides.
- Transfer pork to roasting pan, rub with garlic pepper, and roast in oven until tender for 45–60 minutes.
- While pork is in oven, heat onion and peppers in hot skillet (dry, no oil) for 3 minutes, removing liquid by “sweating them down".
- Add honey, vinegar, wine, Tabasco sauce, and cranberry sauce. Stir well. Reduce over medium-low heat until no liquid remains, and marmalade is thick.
- Remove pork from oven. Allow pork to rest 8–10 minutes while you prepare the bread.
- Melt butter in oil over low heat. Add garlic, and cook until soft.
- Assemble bread slices on baking sheet, and spoon garlic mixture onto each. Lightly toast bread in oven while pork sits.
- Slice pork, and assemble appetizers by layering a pork medallion and a small amount of marmalade on a slice of garlic bread. You can also enjoy as a dip, entrée, or sandwich.