Pork Tenderloin With Bell Pepper Marmalade!

• 1 (2 lb) pork tenderloin, 2 lbs. approx
• 2 tablespoons vegetable oil
• 14 cup mccormick grill mates steak seasoning (Garlic & Onion Medley)
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 12 cup honey
• 14 cup red wine vinegar
• 12 cup red wine
• 2 teaspoons Tabasco sauce
• 12 cup smooth cranberry sauce

1. Preheat oven to 350F.
2. In a saute pan or large oven proof skillet heat the oil and sear the pork tenderloin on all sides.
3. * make sure to remove the silver skin first!
4. Remove from skillet or saute pan with tongs and place on a piece of foil.
5. Now sprinkle the grill seasoning generously all over it.
6. Since it was very hot I used a spatula to pat it down,.
7. Return it to your skillet or saute pan and roat in oven for approx 45 minute It should register 155F Let rest before slicing.
8. I was using mine cold and did not slice until the next day.
9. Make your marmalade while the pork is roasting.
10. In a "DRY" skillet over medium heat,cook your onions and peppers for 3-4 minute until all liquid has evaporated.
11. Add all remaining ingredients.
12. Stir well to combine.
13. Reduce heat to med.
14. low and simmer until until the liquid has evaporated and becomes like a marmalade.
15. Refrigerate if not using right away.
16. Bring to room temperature.
17. Serve pork on toasted baguette slices with a dollop of the marmalade on top.
18. I had 22 nice slices.
19. The ends were mine!
20. :-).

pork tenderloin, vegetable oil, grill, red onion, red bell pepper, green bell pepper, honey, red wine vinegar, red wine, tabasco sauce, cranberry sauce

Taken from www.food.com/recipe/pork-tenderloin-with-bell-pepper-marmalade-331688 (may not work)