Roast Pork Loin with Pepper Jelly Glaze
Don't let the "Pepper Jelly" scare you away. The pepper jelly adds a great flavor to the glaze with just a slight heat. Marinate the pork overnight to build depths of flavor. Make this for a special dinner. It is really moist and delicious.
Ingredients
Marinade:
- 1 cup Extra Virgin Olive Oil
- ½ cup Dry Red Wine
- 1 teaspoon Dried Oregano
- ¼ teaspoon Dried Thyme
- 1½ teaspoons Minced Garlic (jar)
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Pork:
- 2 pounds Boneless Pork Loin Roast
- 2½ tablespoons Salt Free Cajun Seasoning
- 2 tablespoons Grapeseed Oil
Glaze:
- 1 tablespoon Grapeseed Oil
- ⅓ cup Bell Pepper diced fine
- ½ cup Onion diced fine
- 2 tablespoons Carrot diced fine
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Ground Cumin
- ⅔ cup Low Sodium Chicken Broth
- ½ cup Pepper Jelly
- 1½ teaspoons Unseasoned Rice Vinegar
- 1½ teaspoons Cornstarch
- 1½ teaspoons Water
Instructions
Marinate the Pork:
- Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealable plastic bag. Add pork to marinade, seal bag, and rotate to coat pork. Refrigerate overnight, turning bag at least once.
Prepare the Glaze:
- Cornstarch mixture: Whisk cornstarch and water together in a small bowl and set aside.Heat 1 tablespoon grapeseed oil in a medium saucepan over medium-high heat. Add bell pepper, onion, and carrot. Cook and stir 5-7 minutes, or until veggies are soft. Add salt and cumin. Cook for 1 minute. Add broth, pepper jelly, and vinegar. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Bring mixture back to a boil and add cornstarch mixture. Cook and whisk for 1 minute, or until thickened. Remove from heat and cover.Note: Glaze can be made ahead and refrigerated for up to 3 days.
Roast the Pork:
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Have prepared glaze at room temperature (if you made ahead).
- Remove the pork from marinade (discard) and season all sides with the Cajun blend. Heat 2 tablespoons grapeseed oil in a large skillet over medium-high heat. Add pork to hot pan and brown on all sides, about 6-8 minutes total.
- Transfer browned pork to prepared baking sheet and roast for 10 minutes. Spoon 2 tablespoons of the glaze over the pork every 10 minutes for 25-35 minutes, or until roast reaches 145°F in thickest part.
- Transfer roasted pork to a cutting board and tent with foil. Let rest 15 minutes. Slice the pork and serve with remaining glaze.
Nutrition Facts
Roast Pork Loin with Pepper Jelly Glaze
Serving Size
3 oz cooked pork
Amount per Serving
Calories
339
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Cholesterol
42
mg
14
%
Sodium
91
mg
4
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
19
g
38
%
Carb Count
1
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2.5 servings
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