- 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
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.
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.
Raise heat to high, return mixture to a boil, and add dissolved cornstarch, whisking until well blended. Remove from heat, and set aside.
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.
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.
Slice pork, and arrange on serving plates. Top each serving with 1/4 cup glaze from pan.