Peanut Butter Panko Crusted Pork Tenderloin with Balsamic Grape Jam Reduction
nonstick cooking spray
1 lb. pork tenderloin
1/2 cup creamy peanut butter
1 cup panko bread crumbs
2 tablespoons balsamic vinegar
1/2 cup concord grape jam
Preheat oven to 400 degrees. Spray a large baking dish with nonstick cooking spray. Pat pork tenderloin dry with paper towels. Evenly spread peanut butter on all sides of the pork tenderloin. Spread panko bread crumbs onto a large plate or sheet of parchment paper. Sprinkle with a generous pinch of cayenne pepper, salt and black pepper. Roll pork in the panko bread crumb mixture, pressing gently to adhere, until completely coated. Place on baking sheet and bake approximately 35 minutes until the center part of the tenderloin is cooked through (160-170 degrees on the meat thermometer).
During the final 10 minutes of cooking, whisk together balsamic vinegar and grape jam in a small saucepan over medium-high heat. Bring to a boil, then lower heat to medium-low and reduce for 6-8 minutes until thick and syrupy. Remove from heat, keep warm.
Rest the pork tenderloin 5 minutes before cutting. To serve, cut into medallions and drizzle each portion with the grape-balsamic reduction.