Hot Pepper Jelly Pork Roast

It’s been awhile since I’ve posted here. Life tossed our family a bunch of curve balls in December and the dust is finally settling, so I thought I would get back to posting here. My goal is to share more recipes here, especially recipes that fit into the 21 Day Fix meal plan. The program has become so popular and the nutrition portion is so important that it’s pretty much taken over Pinterest. These posts may get lost in the 1,000 of other you can find or they may help someone. I don’t know, but I certainly hope that they help!

To kick things off, I want to share a Hot Pepper Jelly Pork Roast recipe that I recently tried. If you have never heard of pepper jelly or tried it, it’s really good stuff. I personally had never tried it before this recipe, but a friend of mine owns her own pepper jelly company, Jennifer’s Kitchen, and was nice enough to hook me up with a jar of her new low sugar line. 

Doing the 21 Day Fix? I used my red container to measure out my portion and topped it with a spoonful of the sauce and some of the onions, counting it as a RED and 2 teaspoons.

Pepper Jelly
This pepper jelly packs a nice punch of sweet heat, which is the perfect pairing for pork or chicken. I happened to snag a pork roast at the grocery store the other day, so that’s what I decided to use for my first pepper jelly experience.

Pepper Jelly Pork Roast
Serves 4
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
  1. 2-3 lbs boneless pork loin roast
  2. 1 cup white wine
  3. 1 large onion, sliced
  4. 1 Tbsp olive oil
  5. 4 Tbsp pepper jelly
  6. salt & pepper to taste
  1. Preheat oven to 350 degrees.
  2. In an oven proof pan (I used a enamel cast iron pot) heat the oil over medium-high heat.
  3. Season the pork with salt and pepper and brown on all sides.
  4. Add the onion to the pan, stirring so it doesn't burn and begins to cook down.
  5. Add the wine to the pan to deglaze, then add 3 tablespoons of your pepper jelly and stir.
  6. Once the pork is browned, spread the last tablespoon of pepper jelly over the top, cover and put into the oven to cook for 45 minutes.
  7. Remove from oven and allow to rest for 10 minutes before slicing.
  8. I served mine with cauliflower rice and green beans.
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 We really enjoyed this recipe a lot. This particular jelly was hot, so if you use a hot pepper jelly and aren’t a huge fan of spice, you may want to cut back on how much you add. 

If you are a fan of pepper jelly, I would LOVE to hear how you like to enjoy it. I’m hoping to try using it for chicken wings next.

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