Roast Pork Tenderloin with Pepper Jelly Glaze

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Roast Pork Tenderloin with Pepper Jelly Glaze
30
18
820
75

Ingredients

  • 1 1/4 teaspoons salt (divided)
  • 1 cup red wine (Cabernet Sauvignon or Merlot)
  • 1 tablespoon minced garlic (freshly)
  • 1 tablespoon chopped fresh thyme (coarsely)
  • 2 tablespoons fresh oregano (coarsely chopped)
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 cups olive oil (divided)
  • 2 whole pork tenderloin (trimmed of all silver skin, about 2 pounds total)
  • 1 carrots (medium, very finely diced, about 1/4 cup)
  • 1/4 cup green bell pepper (each very finely diced red, yellow, and, 3/4 cup total)
  • 1/2 yellow onion (large, very finely diced, about 1 cup)
  • 1 pinch ground cumin
  • 1 cup jelly (Pepper)
  • 1 1/4 cups pork stock
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon stock
  • 1 tablespoon corn starch
  • 3 tablespoons cajun meat seasoning (blend, for testing purposes, we used Chef Paul's Meat Magic Seasoning)
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NutritionView more

820Calories
Sodium26%DV620mg
Fat80%DV52g
Protein75%DV38g
Carbs14%DV43g
Fiber8%DV2g

PER SERVING *

Calories820Calories from Fat470
% DAILY VALUE*
Total Fat52g80%
Saturated Fat8g40%
Trans Fat
Cholesterol115mg38%
Sodium620mg26%
Potassium890mg25%
Protein38g75%
Calories from Fat470
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber2g8%
Sugars28g56%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.