BlogGluten-FreeMain dishPorkRecipes

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

Course Main Course
Cuisine American
Keyword Gluten-free, healthy, organic, pork
Servings 8 people 3oz. pork with 2 TBS glaze each
Calories 288 kcal


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)


  • 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


Pork & Marinade Instructions

  1. 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.

  2. When ready to continue, preheat oven to 450°. Line a large rimmed baking sheet with foil.

To Prepare glaze:

  1. 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:

  1. 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.

  2. 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

  3. Slice the pork and serve with the remaining glaze.

Show More

Related Articles

Check Also
Back to top button