Roast Pork Tenderloin With Pepper Jelly Glaze

1 fave
More from this source
My Recipes


Add a comment


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)

You might also like

Roast Pork Tenderloin With Spicy Apple-Green Ch...
Real Simple
Roast Pork Tenderloin And Apples With Mushroom...
Bon Appetit
Roast Pork Tenderloins With Cranberry-Port Sauce
Roast Pork Tenderloin With Fresh And Dried Fruit
Roast Pork Tenderloin With Pears And Dried Apri...
Roast Pork Tenderloin With Apples And Cider Sauce
Crock Pot Pork Roast with Sauerkraut and Apples
Our Best Bites
Spice-Crusted Roast Pork Tenderloin
Fine Cooking
Roast Pork Tenderloin With Plum Barbecue Sauce
Cooking Light
Maple Roast Pork Tenderloin With Apples
Dinner With Julie