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.

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

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.

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.

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

Slice the pork and serve with the remaining glaze.