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Roast Pork Tenderloin with Pepper Jelly Glaze Recipe

Roast Pork Tenderloin with Pepper Jelly Glaze Recipe

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Roast Pork Tenderloin with Pepper Jelly Glaze

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Ingredients:

Serving

1 1/4 tsp salt, divided
1 cup red wine ( cabernet sauvignon or merlot)
1 tbsp freshly minced garlic
1 tbsp coarsely chopped fresh thyme
2 tbsp coarsely chopped fresh oregano
1/4 tsp freshly ground pepper
1 1/4 cups plus 2 tbsp olive oil, divided
2 whole pork tenderloins , trimmed of all silver skin (about 2 lb total)
1 medium carrot, very finely diced (about 1/4 cup)
1/4 cup each very finely diced red, yellow, and green bell peppers (3/4 cup total )
1/2 large yellow onion, very finely diced (about 1 cup)
pinch of ground cumin
1 cup pepper jelly
1 1/4 cups pork or chicken stock
1 tbsp unseasoned rice vinegar
1 tbsp cornstarch , dissolved in 1 tbsp cold stock or water
3 tbsp cajun meat seasoning blend (for testing purposes, we used chef paul's meat magic seasoning)

Directions:

Whisk together 1/2 teaspoon salt, wine, and next 4 ingredients in a shallow dish. Slowly add 1 cup olive oil in a thin stream, whisking constantly. Add pork, cover, and chill at least 1 hour, or up to 1 day.
Heat 2 tablespoons olive oil in a medium saucepan over high heat. Add carrot, bell peppers, and onion, and cook, stirring occasionally, until onion begins to brown, about 8 minutes. Add cumin and remaining 3/4 teaspoon salt; cook 1 minute. Add Pepper Jelly, stock, and rice vinegar. Bring to a boil, reduce heat to low, and simmer 10 minutes.
Raise heat to high, return mixture to a boil, and add dissolved cornstarch, whisking until well blended. Remove from heat, and set aside.
Preheat oven to 350º. Heat remaining 1/4 cup olive oil in a roasting pan on stovetop over high heat. Remove pork from marinade and season with Cajun meat seasoning. Sear pork in pan 3 minutes on each side, and place in oven. Bake until internal temperature reaches 150º, about 20 to 25 minutes. Remove from pan, and set aside 5 minutes before slicing.
Drain any excess oil from pan. Add reserved Pepper Jelly mixture to pan over high heat, stirring to loosen particles from bottom. Bring to a boil, and remove from heat.
Slice pork, and arrange on serving plates. Top each serving with 1/4 cup glaze from pan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4137.43 Kcal (17323 kJ)
Calories from fat	2286.12 Kcal
		% Daily Value*
Total Fat	254.01g	391%
Cholesterol	826.91mg	276%
Sodium	4080.15mg	170%
Potassium	5539.77mg	118%
Total Carbs	181.14g	60%
Sugars	132.91g	532%
Dietary Fiber	7.5g	30%
Protein	228.29g	457%
Vitamin C	83mg	138%
Vitamin A	1.8mg	60%
Iron	33.1mg	184%
Calcium	273.6mg	27%

Amount Per 100 g
Calories	206.66 Kcal (865 kJ)
Calories from fat	114.19 Kcal
		% Daily Value*
Total Fat	12.69g	391%
Cholesterol	41.3mg	276%
Sodium	203.8mg	170%
Potassium	276.71mg	118%
Total Carbs	9.05g	60%
Sugars	6.64g	532%
Dietary Fiber	0.37g	30%
Protein	11.4g	457%
Vitamin C	4.1mg	138%
Vitamin A	0.1mg	60%
Iron	1.7mg	184%
Calcium	13.7mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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