tasty tuesday...pepper jelly pork loin

Tasty Tuesday has arrived once again. Join me over at City Wife, Country Life for some fabulous recipes.

This was a new one for me. It's from one of my favorite bulk cooking cookbooks Fix, Freeze, Feast. I really like this cookbook. The title says it all. The simplicity of once a month cooking comes alive in it's pages and the marinades have not disappointed me yet. This particular recipe can be used with pork chops or a pork loin roast. I have done both with equally good results. It's a fabulous recipe for the grill as well. Next time I may even try it with chicken.

Celebrate the Feast!

Mary

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Pepper Jelly Pork Chops

from Fix, Freeze, Feast

This is a bulk cooking recipe. I have not changed the amounts.

Ingredients:

1 tray (6-8 pounds or 12 chops) pork loin or chops, boneless or bone-in

1 cup jalapeno pepper jelly, such as Tabasco brand

2 tablespoons brown mustard

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 1/2 teaspoons dried thyme

3 one-gallon freezer bags, labeled

Directions:

Rinse and divide chops evenly among the freezer bags.

Whisk together pepper jelly, mustard, vinegar, oil, and thyme. Divide marinade evenly over the chops.

Seal and Freeze

To Make:

Completely thaw.

Grill or broil until thickest part of the pork is 160 degrees, about 15 to 18 minutes for chops, 23-25 minutes for pork loin.