Roast Pork Tenderloin with Pepper Jelly Glaze
"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
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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, divided
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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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Pinch of ground cumin
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1 cup Pepper Jelly
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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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