Organic marinated roast pork tenderloin with pepper jelly glaze-gluten-free
Gluten-free Organic Roast Pork Tenderloin with Pepper Jelly Glaze
Marinate the pork, roast, glaze
Ingredients
Pork & Marinade
- 1 cup extra virgin olive oil
- 1/2 cup dry red wine
- 1 TBS chopped fresh oregano
- 1 1/2 tsp chopped fresh thyme
- 1/4 tsp Pink Himalayan salt
- 1/2 tsp freshly grated black pepper
- 2 1/2 TBS Chef Paul Prudhomme's Meat Magic
- 2 lbs. Pork tenderloin (or pork loin) roast
- 2 TBS Saflower oil (or olive oil)
Glaze
- 1 TBS Saflower oil
- 1/3 cup finely diced red and/or green bell pepper
- 1/2 cup finely diced onion (I used sweet onion)
- 2 TBS finely diced carrot
- 1/4 tsp Pink Himalayan salt
- pinch ground cumin
- 2/3 cup Organic chicken stock or broth
- 1/2 cup hot pepper jelly
- 1 1/2 tsp unseasoned rice vinegar
- 1 1/2 tsp cornstarch mixed with 1 1/2 tsp cold water
Instructions
Pork & Marinade Instructions
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To marinate pork: Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealed plastic bag. Add the pork to the marinade. Refrigerate for at least 1 hour or for up to 24 hours.
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When ready to continue, preheat oven to 450°. Line a large rimmed baking sheet with foil.
To Prepare glaze:
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Heat 1 TBS Saflower oil in a medium saucepan over medium-high heat. Add bell pepper, onion and carrot. Cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add salt and cumin; cook for 1 minute. Add broth, pepper jelly and vinegar. Bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes. return the mixture to a boil and add cornstarch mixture; cook, whisking, until thickened, about 1 minute. Cover and remove from heat.
To prepare pork:
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Remove the pork from the marinade (discard marinade) and season on all sides with seasoning blend. Heat 2 TBS saflower oil in a large skillet over medium-high heat. Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total. Transfer to the prepared baking sheet. Roast for 10 minutes.
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Spoon 2 TBS of the glaze over the pork and continue roasting, spooning 2 TBS glaze over the pork every 10 minutes (I only did it twice because the pork was done pretty quickly) until instant thermometer inserted in the thickest part registers 145°F. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes
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Slice the pork and serve with the remaining glaze.
