<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 tbsp olive oil</li>
                                            <li>3 lbs pork tenderloin</li>
                                            <li>1/4-1/2 cup roasted garlic pepper</li>
                                            <li>1 red onion, diced</li>
                                            <li>1 red bell pepper, diced</li>
                                            <li>1 orange bell pepper, diced</li>
                                            <li>1/2 cup cup honey</li>
                                            <li>1/4 cup red-wine vinegar</li>
                                            <li>1/2 cup red wine</li>
                                            <li>2 tbsp Tabasco sauce</li>
                                            <li>1/2 cup cranberry sauce</li>
                                            <li>4 tbsp butter</li>
                                            <li>2 oz extra-virgin olive oil</li>
                                            <li>4 garlic cloves (minced) or 1 tsp garlic powder</li>
                                            <li>1 long baguette (cut into 1⁄2-inch slices)</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 350°.</li>
                                    <li>Heat oil in large sauté pan, and sear pork on all sides.</li>
                                    <li>Transfer pork to roasting pan, rub with garlic pepper, and roast in oven until tender for 45–60 minutes.</li>
                                    <li>While pork is in oven, heat onion and peppers in hot skillet (dry, no oil) for 3 minutes, removing liquid by “sweating them down".</li>
                                    <li>Add honey, vinegar, wine, Tabasco sauce, and cranberry sauce. Stir well. Reduce over medium-low heat until no liquid remains, and marmalade is thick.</li>
                                    <li>Remove pork from oven. Allow pork to rest 8–10 minutes while you prepare the bread.</li>
                                    <li>Melt butter in oil over low heat. Add garlic, and cook until soft.</li>
                                    <li>Assemble bread slices on baking sheet, and spoon garlic mixture onto each. Lightly toast bread in oven while pork sits.</li>
                                    <li>Slice pork, and assemble appetizers by layering a pork medallion and a small amount of marmalade on a slice of garlic bread. You can also enjoy as a dip, entrée, or sandwich.</li>

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