Roast Pork Tenderloin with Pepper Jelly Glaze

Roast Pork Tenderloin with Pepper Jelly Glaze
Photo by Kate Sears

Ingredients

  • 2 whole pork tenderloins, trimmed of all silver skin (about 2 pounds total)
  • 1 ¼ cups plus 2 tablespoons olive oil, divided
  • 2 tablespoons coarsely chopped fresh oregano
  • 1 medium carrot, very finely diced (about 1/4 cup)
  • 1 ¼ teaspoons salt, divided
  • 1 tablespoon unseasoned rice vinegar
  • Pinch of ground cumin
  • + 10 more ingredients
    • ¼ cup each very finely diced red, yellow, and green bell peppers (3/4 cup total)
    • 1 cup Pepper Jelly
    • ¼ teaspoon freshly ground pepper
    • 1 tablespoon cornstarch, dissolved in 1 tablespoon cold stock or water
    • 3 tablespoons Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning)
    • ½ large yellow onion, very finely diced (about 1 cup)
    • 1 tablespoon coarsely chopped fresh thyme
    • 1 tablespoon freshly minced garlic
    • 1 ¼ cups pork or chicken stock
    • 1 cup red wine (Cabernet Sauvignon or Merlot)

1. 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.2. Heat 2 tablespoons olive oil in a medium saucepan over high heat. Add carrot, bell p...

View full recipe at My Recipes

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