Recipe

Hosted By
Sheri

		Roast Pork Tenderloin with Pepper Jelly Glaze
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

1 1/4 teaspoons salt, divided

1 cup red wine (Cabernet Sauvignon or Merlot)

1 tablespoon freshly minced garlic

1 tablespoon coarsely chopped fresh thyme

2 tablespoons coarsely chopped fresh oregano

1/4 teaspoon freshly ground pepper

1 1/4 cups plus 2 tablespoons olive oil

2 whole pork tenderloins, trimmed of all silver skin (about 2 pounds total)

1 medium carrot, very finely diced (about 1/4 cup)

1/4 cup each very finely diced red, yellow, and green bell peppers (3/4 cup total)

1/2 large yellow onion, very finely diced (about 1 cup)

Pinch of ground cumin

1 1/4 cups pork or chicken stock

1 tablespoon unseasoned rice vinegar

1 tablespoon cornstarch, dissolved in 1 tablespoon cold stock or water

3 tablespoons Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning)

PEPPER JELLY:

1 1/2 cups cranberry juice

1 1/4 cups sugar

3 tablespoons finely chopped jalapeño peppers, with seeds

1 1/2 teaspoons lemon juice

Pinch of salt

1 (1/4-ounce) envelope unflavored gelatin

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.