Pork Loin Roast with Pepper Jelly Glaze
Ingredients:
1 cup olive oil
½ cup red wine
1 tablespoon chopped oregano
2 teaspoons chopped thyme
2 teaspoons minced garlic
¼ teaspoon salt (our hot salt would work great!)
⅛ teaspoon ground pepper
2- 2 1/2 pounds of boneless pork loin roast
2 ½ tablespoons of Princess Dust
2 tablespoons vegetable oil
Glaze:
1 tablespoon vegetable oil
⅓ cup finely diced red and/or green bell pepper (fresh or frozen can also work)
½ cup finely diced white onion
3 tablespoons diced carrot
¼ teaspoon salt
1/4 tsp of ground cumin
⅔ cup chicken broth
½ cup of our Hot Pepper Jelly
2 teaspoon vinegar
2 teaspoons of cornstarch mixed with 1 1/2 teaspoons cold water (to thicken it)
Marinade:
Combine these together: olive oil, oregano, thyme, garlic, salt Our hot salt works great!) and pepper in a sealable plastic bag like a ziploc. Add the pork to the marinade. Refrigerate for several hours. 24 being ideal.
Preheat your oven to 450°F. Line a large rimmed baking sheet with foil, to catch any juices.
Making the Glaze: Heat 1 tablespoon of oil (vegetable or canola can work just fine) in a medium saucepan over medium heat. Add the bell pepper, onion and carrots. Sauté, stirring occasionally, until the onion begins to brown, about 8 minutes. Add the salt and cumin & cook for a couple minutes minutes. Add the broth, the hot pepper jelly and vinegar. Bring the mixture to a boil and then reduce the heat to low and simmer for 10-12 minutes. Return the mixture to a boil and add cornstarch mixture, cook, constantly stirring/whisking preventing it from burning, continue until thickened. Once it is thick enough, remove from heat.
Meat:
Remove the pork from the marinade and season on all sides with Princess Dust. Place pork into the a skillet with a few tablespoons of oil to brown. Once brown, roast for approximately 10 minutes. Check internal temperature when done, which needs to be 145-150F.
Continue to glaze meat every five minutes, while it browns.