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1 1/4 teaspoons salt, divided |
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1 cup red wine (Cabernet Sauvignon or Merlot) |
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1 tablespoon freshly minced garlic |
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1 tablespoon coarsely chopped fresh thyme |
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2 tablespoons coarsely chopped fresh oregano |
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1/4 teaspoon freshly ground pepper |
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1 1/4 cups plus 2 tablespoons olive oil |
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2 whole pork tenderloins, trimmed of all silver skin (about 2 pounds total) |
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1 medium carrot, very finely diced (about 1/4 cup) |
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1/4 cup each very finely diced red, yellow, and green bell peppers (3/4 cup total) |
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1/2 large yellow onion, very finely diced (about 1 cup) |
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1 1/4 cups pork or chicken stock |
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1 tablespoon unseasoned rice vinegar |
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1 tablespoon cornstarch, dissolved in 1 tablespoon cold stock or water |
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3 tablespoons Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning) |
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1 1/2 cups cranberry juice |
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3 tablespoons finely chopped jalapeño peppers, with seeds |
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1 1/2 teaspoons lemon juice |
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1 (1/4-ounce) envelope unflavored gelatin |
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PEPPER JELLY:- Combine first 5 ingredients and 1 cup water in a medium saucepan over high heat. Bring to a boil, reduce heat to low, and simmer 5 minutes or until sugar dissolves. Remove from heat, strain through a wire-mesh strainer, and set aside.
Place 1 cup strained liquid in refrigerator to cool. When cool, sprinkle gelatin over liquid; stir and let stand one minute. Add gelatin mixture to remaining liquid and whisk until blended and dissolved, about 5 minutes.
Transfer mixture to a storage container, and chill until jelly is set, 4 hours or overnight.
PORK - 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.
Heat 2 tablespoons olive oil in a medium saucepan over high heat. Add carrot, bell peppers, and onion, and cook, stirring occasionally, until onion begins to brown, about 8 minutes. Add cumin and remaining 3/4 teaspoon salt; cook 1 minute. Add Pepper Jelly, stock, and rice vinegar. Bring to a boil, reduce heat to low, and simmer 10 minutes.
Raise heat to high, return mixture to a boil, and add dissolved cornstarch, whisking until well blended. Remove from heat, and set aside.
Preheat oven to 350º. Heat remaining 1/4 cup olive oil in a roasting pan on stovetop over high heat. Remove pork from marinade and season with Cajun meat seasoning. Sear pork in pan 3 minutes on each side, and place in oven. Bake until internal temperature reaches 150º, about 20 to 25 minutes. Remove from pan, and set aside 5 minutes before slicing.
Drain any excess oil from pan. Add reserved Pepper Jelly mixture to pan over high heat, stirring to loosen particles from bottom. Bring to a boil, and remove from heat.
Slice pork, and arrange on serving plates. Top each serving with 1/4 cup glaze from pan.
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