Roast Pork Tenderloin with Pepper Jelly Glaze |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Frank Brigtsen, Brigtsen's. After learning Cajun cooking from Paul Prudhomme, Frank struck out on his own and opened a restaurant that has been a New Orleans favorite for more than 20 years. This dish combines sweet, savory, and spicy flavors for a delicious experience. 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) |
Directions:
1. 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.
2. 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.
3. Raise heat to high, return mixture to a boil, and add dissolved cornstarch, whisking until well blended. Remove from heat, and set aside.
4. 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.
5. 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.
6. Slice pork, and arrange on serving plates. Top each serving with 1/4 cup glaze from pan.
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