One Screw Loose Pork Tenderloin

One Screw Loose Pork Tenderloin
Staff Writer

One Screw Loose Specialty Jellies

One Screw Loose is an Artisinal Jelly company based out of Georgia. They specialize in Wine, Beer, Whiskey, Sweet Tea, Balsamic, and Coffee flavored jellies. Their artisinal jellies have more punch than you might think, but then again, with flavors like Shiraz Strawberry and Jacked Up (which features Jack Daniels, peaches, and pecans) you can add them to just about anything and have the flavor be pushed far past your average grape jam. 

4
Servings
435
Calories Per Serving
Deliver Ingredients

Notes

The recipe listed is for a two pound pork tenderloin, so the cooking time varies depending on the weight of the meat. The internal temperature of pork must always be, at least 145 degrees. 

 

* To see other Jelly Pairings from One Screw Loose like placing a dollop of wine or pepper jelly inside a grilled cheese or some balsamic, jellied on vegetables., click here

Ingredients

  • 2  Pounds  pork tenderloin
  • eight-ounce jar One Screw Loose Black Velvet Jelly *
  • white onion, sliced
  • 1/4  Cup  mushrooms, sliced
  • Salt, to taste
  • Pepper, to taste

Directions

Preheat the oven to 350 degrees.

Place the tenderloin in baking dish and season salt and pepper to taste. Cover with the sliced onion and mushrooms and pour the jelly on top. 

Cover with foil and cook for about an hour, or until the internal temperature reaches 145 degrees.

Nutritional Facts

Total Fat
14g
20%
Saturated Fat
5g
21%
Cholesterol
217mg
72%
Carbohydrate, by difference
1g
1%
Protein
71g
100%
Vitamin A, RAE
5µg
1%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
11mg
1%
Folate, total
14µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
82mg
26%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
668mg
95%
Riboflavin
1mg
91%
Selenium, Se
117µg
100%
Sodium, Na
209mg
14%
Thiamin
2mg
100%
Water
141g
5%
Zinc, Zn
7mg
88%

Pork Tenderloin Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Tenderloin Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Tenderloin Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.