Roast Pork Tenderloin with Pepper Jelly Glaze

Ingredients

• 3 tablespoons cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning)
• 0.3 cup carrots diced finely
• 1.3 cups chicken stock see 
• 1 tablespoon cornstarch dissolved in 1 tablespoon cold stock or water
• 1 tablespoon thyme leaves fresh coarsely chopped
• 1 tablespoon freshly garlic minced
• 1 pinch ground cumin 
• 1 cup pepper jelly 
• 1.3 cups olive oil divided
• 2 tablespoons oregano fresh coarsely chopped
• 0.3 teaspoon pepper freshly ground
• 2  pork tenderloins whole trimmed
• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 1.3 teaspoons salt divided
• 1 tablespoon unseasoned rice vinegar 
• 0.3 cup very diced green red yellow finely ()

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• stove

Directions

1. Whisk together 1/2 teaspoon salt, wine, and next 4 ingredients in a shallow dish. Slowly add 1 cup olive oil in a thin stream, whisking constantly.
2. Add pork, cover, and chill at least 1 hour, or up to 1 day.
3. Heat 2 tablespoons olive oil in a medium saucepan over high heat.
4. Add carrot, bell peppers, and onion, and cook, stirring occasionally, until onion begins to brown, about 8 minutes.
5. Add cumin and remaining 3/4 teaspoon salt; cook 1 minute.
6. Add Pepper Jelly, stock, and rice vinegar. Bring to a boil, reduce heat to low, and simmer 10 minutes.
7. Raise heat to high, return mixture to a boil, and add dissolved cornstarch, whisking until well blended.
8. Remove from heat, and set aside.
9. Preheat oven to 35
10. Heat remaining 1/4 cup olive oil in a roasting pan on stovetop over high heat.
11. Remove pork from marinade and season with Cajun meat seasoning. Sear pork in pan 3 minutes on each side, and place in oven.
12. Bake until internal temperature reaches 150, about 20 to 25 minutes.
13. Remove from pan, and set aside 5 minutes before slicing.
14. Drain any excess oil from pan.
15. Add reserved Pepper Jelly mixture to pan over high heat, stirring to loosen particles from bottom. Bring to a boil, and remove from heat.
16. Slice pork, and arrange on serving plates. Top each serving with 1/4 cup glaze from pan.