Pork Loin Roast with Pepper Jelly Glaze

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.