Brigten's Roast Pork Tenderloin with Pepper Jelly Glaze

[kaci]

Brigten's Roast Pork Tenderloin with Pepper Jelly Glaze


Frank Brigtsen, Brigtsen's. After learning Cajun cooking from Paul Prudhomme, Frank struck out on his own and opened a restaurant that has been a New Orleans favorite for more than 20 years. This dish combines sweet, savory, and spicy flavors for a delicious experience.


1 1/4 teaspoons salt, divided
1 cup red wine (Cabernet Sauvignon or Merlot)
1 tablespoon freshly minced garlic
1 tablespoon coarsely chopped fresh thyme
2 tablespoons coarsely chopped fresh oregano
1/4 teaspoon freshly ground pepper
1 1/4 cups plus 2 tablespoons olive oil, divided
2 whole pork tenderloins, trimmed of all silver skin (about 2 pounds total)
1 medium carrot, very finely diced (about 1/4 cup)
1/4 cup each very finely diced red, yellow, and green bell peppers (3/4 cup total)
1/2 large yellow onion, very finely diced (about 1 cup)
Pinch of ground cumin
1 cup Pepper Jelly *
1 1/4 cups pork or chicken stock
1 tablespoon unseasoned rice vinegar
1 tablespoon cornstarch, dissolved in 1 tablespoon cold stock or water
3 tablespoons Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning)


1 cup Pepper Jelly *


1 1/2 cups cranberry juice
1 1/4 cups sugar
3 tablespoons finely chopped jalapeño peppers, with seeds
1 1/2 teaspoons lemon juice
Pinch of salt
1 (1/4-ounce) envelope unflavored gelatin


Preparation
1. Combine first 5 ingredients and 1 cup water in a medium saucepan over high heat. Bring to a boil, reduce heat to low, and simmer 5 minutes or until sugar dissolves. Remove from heat, strain through a wire-mesh strainer, and set aside.
2. Place 1 cup strained liquid in refrigerator to cool. When cool, sprinkle gelatin over liquid; stir and let stand one minute. Add gelatin mixture to remaining liquid and whisk until blended and dissolved, about 5 minutes.

3. Transfer mixture to a storage container, and chill until jelly is set, 4 hours or overnight.

Yield Makes about 3 cups

Chef: Frank Brigtsen


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. Add pork, cover, and chill at least 1 hour, or up to 1 day. 2.
Heat 2 tablespoons olive oil in a medium saucepan over high heat. Add
carrot, bell peppers, and onion, and cook, stirring occasionally, until
onion begins to brown, about 8 minutes. Add cumin and remaining 3/4 teaspoon salt; cook 1 minute. Add Pepper Jelly, stock, and rice vinegar. Bring to a boil, reduce heat to low, and simmer 10 minutes.

3. Raise heat to high, return mixture to a boil, and add dissolved
cornstarch, whisking until well blended. Remove from heat, and set aside.

4. Preheat oven to 350º. Heat remaining 1/4 cup olive oil in a roasting pan
on stovetop over high heat. Remove pork from marinade and season with Cajun
meat seasoning. Sear pork in pan 3 minutes on each side, and place in oven.
Bake until internal temperature reaches 150º, about 20 to 25 minutes. Remove
from pan, and set aside 5 minutes before slicing.

5. Drain any excess oil from pan. Add reserved Pepper Jelly mixture to pan
over high heat, stirring to loosen particles from bottom. Bring to a boil,
and remove from heat.

6. Slice pork, and arrange on serving plates. Top each serving with 1/4 cup
glaze from pan.

Yield Makes 6 servings

Chef: Frank Brigtsen