Jalapeno-glazed pork roast

Makes: 4 servings For jalapeno jelly: 1 cup seeded and finely chopped red pepper 1 cup seeded and finely chopped green pepper

2 cups seeded and finely chopped jalapeno peppers

1 cup apple cider vinegar

1 (1.75-ounce) dry fruit pectin

Dab of butter or margarine

5 cups sugar

For pork roast:

1 tablespoon ancho or regular chili powder

½ teaspoon freshly ground black pepper

½ teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoon salt

1 ½ -or 2-pound pork tenderloin

⅓ cup jalapeno pepper jelly

1 ½ tablespoons balsamic vinegar

1. Make jelly: Place peppers in large saucepan or Dutch oven. Add vinegar, then stir in pectin until well combined.

2. Add butter or margarine to reduce foaming. Turn heat to high, and bring mixture to rolling boil that doesn’t stop bubbling when stirred. Slowly stir in sugar, mixing to combine. Cook, stirring often, until sugar is completely melted and pepper mixture returns to a full rolling boil, about 10 minutes. Boil for 1 minute, stirring constantly, then remove from heat and ladle into clean jars. Jelly will set as it cools.

3. Preheat oven to 425 degrees.

4. Whisk chili powder, black pepper, cinnamon, cumin and salt together in a small bowl. Using your fingers, rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan or jelly roll pan.

5.Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. (An instant-read thermometer inserted into the center should read 150 degrees.)

6. Stir pepper jelly and balsamic vinegar together in a small saucepan and cook over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. 7. Let pork rest for 5 minutes before slicing. Serve with roasted potatoes and a green salad.