Roast Pork Tenderloin with Pepper Jelly Glaze

Kate Sears
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.


Makes 6 servings

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 50 Minutes
Chill: 1 Hours


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)


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.


Frank Brigtsen,


October 2007