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1 cup extra-virgin olive oil
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½ cup dry red wine
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1 tablespoon chopped fresh oregano
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1 ½ teaspoons chopped fresh thyme
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1 ½ teaspoons minced garlic
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¼ teaspoon salt
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⅛ teaspoon ground pepper
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2 pounds boneless pork loin roast
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2 ½ tablespoons Chef Paul Prudhomme's Meat Magic seasoning blend (see Tips)
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2 tablespoons neutral oil, such as canola or avocado
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1 tablespoon neutral oil, such as canola or avocado
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⅓ cup finely diced red and/or green bell pepper
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½ cup finely diced onion
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2 tablespoons finely diced carrot
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¼ teaspoon salt
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Pinch of ground cumin
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⅔ cup low-sodium chicken broth
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½ cup pepper jelly (see Tips)
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1 ½ teaspoons unseasoned rice vinegar
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1 ½ teaspoons cornstarch mixed with 1 1/2 teaspoons cold water
Pork Loin Roast with Pepper Jelly Glaze
Chef Frank Brigtsen, of Brigtsen's restaurant in New Orleans, makes homemade pepper jelly to glaze thick pork chops for Réveillon. He recommends two ways to simplify for the home cook: go for store-bought jelly and, instead of chops, a pork loin roast.
Nutrition Information
144
Calories
24g
Carbohydrates
15g
Protein
590mg
Potassium
9g
Fiber
15g
Sugar
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