![Pork Loin Roast with Pepper Jelly Glaze](https://cdn.statically.io/img/www.eatingwell.com/thmb/V7jOUNv-ncsdFCdB0Rs3iBZpsCM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pork-loin-roast-1244-c217e480da27438e9e04efafcad886af.jpg)
Ingredients
Pork & Marinade
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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 canola oil
Glaze
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1 tablespoon canola oil
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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
Directions
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To marinate pork: Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealable plastic bag. Add the pork to the marinade. Refrigerate for least 1 hour or for up to 24 hours.
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When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.
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To prepare glaze: Heat 1 tablespoon canola 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.
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To prepare pork: Remove the pork from the marinade (discard marinade) and season on all sides with seasoning blend. Heat 2 tablespoons canola 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 tablespoons of the glaze over the pork and continue roasting, spooning 2 tablespoons glaze over the pork every 10 minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 25 to 35 minutes more. 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.
Tips
To make ahead: Marinate pork (Step 1) for up to 1 day. Refrigerate glaze (Step 3) for up to 4 days.
Tips:
Seasoning Blends: Chef Paul Prudhomme created his series of seasoning blends, which includes Seafood Magic and Meat Magic, in the early 1980s to share the flavors of his New Orleans restaurants. They typically include garlic, onion, salt and an array of spices that's heavy on paprika. Though they're widely available in major supermarkets, if you can't find Prudhomme's, swap in an all-purpose Cajun or Creole blend.
Pepper Jelly: This sweet, tangy and slightly spicy Southern staple is made with sugar, vinegar and peppers. Chef Frank Brigtsen likes mayhaw pepper jelly, made with the sweet juice of the mayhaw berry, grown throughout swampy areas of the Southeast.
Nutrition Facts (per serving)
288 | Calories |
15g | Fat |
15g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 3 oz. pork & 2 Tbsp. glaze | |
Calories 288 | |
% Daily Value * | |
Total Carbohydrate 15g | 5% |
Total Sugars 14g | |
Protein 22g | 44% |
Total Fat 15g | 19% |
Saturated Fat 3g | 15% |
Cholesterol 57mg | 19% |
Vitamin A 537IU | 11% |
Sodium 318mg | 14% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.