Kate Sears
Prep Time
25 Mins
Cook Time
50 Mins
Chill Time
1 Hour
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.

How to Make It

Step 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.

Step 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.

Step 3

Raise heat to high, return mixture to a boil, and add dissolved cornstarch, whisking until well blended. Remove from heat, and set aside.

Step 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.

Step 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.

Step 6

Slice pork, and arrange on serving plates. Top each serving with 1/4 cup glaze from pan.


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Ratings & Reviews

mikoprice's Review

October 12, 2013

sobgila's Review

February 12, 2013

DJChicoRico's Review

December 30, 2012

Fast Skier's Review

January 22, 2012

mjdcooks44's Review

Fast Skier
February 15, 2009
The glaze is delicious. Did not put it in the pan to get meat juices so can use it on other items. Would be great on chicken as well.