Roast Pork Tenderloin with Pepper Jelly Glaze

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)