Roast Pork Tenderloin with Pepper Jelly Glaze

Name: Roast Pork Tenderloin with Pepper Jelly Glaze
Total time: 1 h 15 min
Yield: 6 servings
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 tenderloins trimmed of all silver skin, about 2 pounds total; 1 carrot medium, very finely diced, about 1/4 cup; 1/4 cup green bell peppers 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 cornstarch; 3 tablespoons cajun meat seasoning blend, for testing purposes, we used Chef Paul's Meat Magic Seasoning

MyRecipes

18Ingredients

820Calories

75Minutes

Ingredients

servings:

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 tenderloins (trimmed of all silver skin, about 2 pounds total)
1 carrot (medium, very finely diced, about 1/4 cup)
1/4 cup green bell peppers (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 cornstarch
3 tablespoons cajun meat seasoning (blend, for testing purposes, we used Chef Paul's Meat Magic Seasoning)