Roast Pork Tenderloin With Pepper Jelly Glaze

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Ingredients

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, divided

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 cup Pepper Jelly

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)

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