Nonstick cooking spray
1 pound 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. P
- at 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.