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Roast Pork Tenderloin with Pepper Jelly Glaze

Kate Sears
Prep time 25 mins
Cook time 50 mins
Chill time 1 hr
Yield Makes 6 servings
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.


  • 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)

How to Make It

  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.