Roast Pork Tenderloin with Pepper Jelly Glaze
MyRecipes30
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)
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.