One Screw Loose Pork Tenderloin

Staff Writer
One Screw Loose Pork Tenderloin
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. 

Ready in
45 m
4
Servings
446
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
  • 1 eight-ounce jar One Screw Loose Black Velvet Jelly *
  • 1 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.

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.

Nutritional Facts

Total Fat
8g
12%
Sugar
29g
N/A
Saturated Fat
3g
14%
Cholesterol
147mg
49%
Protein
48g
95%
Carbs
43g
14%
Vitamin A
0.3µg
N/A
Vitamin B12
1µg
20%
Vitamin B6
2mg
90%
Vitamin C
7mg
12%
Vitamin D
0.7µg
0.2%
Vitamin E
0.6mg
2.9%
Vitamin K
2µg
2%
Calcium
37mg
4%
Fiber
1g
6%
Folate (food)
13µg
N/A
Folate equivalent (total)
13µg
3%
Iron
3mg
15%
Magnesium
69mg
17%
Monounsaturated
3g
N/A
Niacin (B3)
15mg
76%
Phosphorus
576mg
82%
Polyunsaturated
1g
N/A
Potassium
1007mg
29%
Riboflavin (B2)
0.8mg
49.1%
Sodium
744mg
31%
Sugars, added
27g
N/A
Thiamin (B1)
2mg
100%
Zinc
4mg
29%

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