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Active Time:40 minsTotal Time:1 hr 45 minsServings:8Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 45 minsServings:8
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsPork & Marinade1cupextra-virgin olive oil½cupdry red wine1tablespoonchopped fresh oregano1 ½teaspoonschopped fresh thyme1 ½teaspoonsminced garlic¼teaspoonsalt⅛teaspoonground pepper2poundsboneless pork loin roast2 ½tablespoonsChef Paul Prudhomme’s Meat Magic seasoning blend (see Tips)2tablespoonscanola oilGlaze1tablespooncanola oil⅓cupfinely diced red and/or green bell pepper½cupfinely diced onion2tablespoonsfinely diced carrot¼teaspoonsaltPinch of ground cumin⅔cuplow-sodium chicken broth½cuppepper jelly (see Tips)1 ½teaspoonsunseasoned rice vinegar1 ½teaspoonscornstarch mixed with 1 1/2 teaspoons cold water
Cook Mode(Keep screen awake)
Ingredients
Pork & Marinade
1cupextra-virgin olive oil
½cupdry red wine
1tablespoonchopped fresh oregano
1 ½teaspoonschopped fresh thyme
1 ½teaspoonsminced garlic
¼teaspoonsalt
⅛teaspoonground pepper
2poundsboneless pork loin roast
2 ½tablespoonsChef Paul Prudhomme’s Meat Magic seasoning blend (see Tips)
2tablespoonscanola oil
Glaze
1tablespooncanola oil
⅓cupfinely diced red and/or green bell pepper
½cupfinely diced onion
2tablespoonsfinely diced carrot
Pinch of ground cumin
⅔cuplow-sodium chicken broth
½cuppepper jelly (see Tips)
1 ½teaspoonsunseasoned rice vinegar
1 ½teaspoonscornstarch mixed with 1 1/2 teaspoons cold water
DirectionsTo 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.When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.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.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.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.Slice the pork and serve with the remaining glaze.TipsTo 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.Originally appeared: EatingWell Magazine, December 2020
Directions
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.When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.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.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.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.Slice the pork and serve with the remaining glaze.TipsTo 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.
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.
When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.
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.
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.
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.
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.
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)288Calories15gFat15gCarbs22gProtein
Nutrition Facts(per serving)
- 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.
