Brad's herbed pork loin w/ bell pepper marmalade. Transfer pork to a roasting pan and rub with roasted garlic pepper. Pork tenderloin is marinated and roasted in a sweet and tangy orange-balsamic sauce for a quick and easy special occasion meal. Season pork with salt and pepper.

Brad's herbed pork loin w/ bell pepper marmalade Cumin Roasted Pork Loin With Chimichurri Pineapple Relish, Mojo Roasted Pork Loin, Simple Roasted Pork Loin. Sometimes there is nothing better than a simple smoked salt and pepper pork loin. When cooked correctly, pork loin is one of the juiciest and flavorful cuts.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, brad's herbed pork loin w/ bell pepper marmalade. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Transfer pork to a roasting pan and rub with roasted garlic pepper. Pork tenderloin is marinated and roasted in a sweet and tangy orange-balsamic sauce for a quick and easy special occasion meal. Season pork with salt and pepper.

Brad's herbed pork loin w/ bell pepper marmalade is one of the most popular of current trending meals on earth. It's simple, it is fast, it tastes yummy. It is appreciated by millions daily. Brad's herbed pork loin w/ bell pepper marmalade is something which I've loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook brad's herbed pork loin w/ bell pepper marmalade using 17 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Brad's herbed pork loin w/ bell pepper marmalade:

{Take 3 lbs of whole pork loin.
{Make ready 2 tbs of olive oil.
{Get 3 tbs of herbs de province.
{Prepare 1 tbs of garlic powder.
{Prepare 1 tbs of Mccormick's Montreal steak seasoning.
{Make ready of For the marmalade.
{Take 1 of red onion.
{Make ready 1 of red bell pepper.
{Take 1 of orange bell pepper.
{Get 1 of yellow bell pepper.
{Take 1/2 cup of red wine.
{Get 1/2 cup of red wine vinegar.
{Take 1/2 cup of honey.
{Get 1/2 cup of cranberry sauce.
{Take 1 tbs of tobasco sauce.
{Take 1/4 cup of chopped cilantro.
{Take 1/4 cup of brown sugar.

This lean pork loin is seasoned with the flavors of garlic, onion, thyme, and chives and roasted with potatoes. Add a vegetable to make a whole meal. It is a lighter and more affordable alternative to a beef tenderloin and is prepared and cooked in the same way. Pork is still the "other white meat," and.

Instructions to make Brad's herbed pork loin w/ bell pepper marmalade:

Heat oil in a large frying pan until it is smoking. Medium heat..
Sear pork loin on all sides..
Remove from heat until it cools enough to handle..
Meanwhile, mix seasonings to rub on pork..
When pork is cool enough to handle, roll in the oil in the pan. Transfer to a large baking dish..
Rub spice mix evenly over pork. Cover with foil, and place in a 300 degree oven for 1 hour..
Meanwhile, wipe the same fry pan with paper towels. Leave any charred bits..
Add onion and all peppers to pan. Sauté over medium heat 4-5 minutes.
Deglaze pan with wine. Add rest of marmalade ingredients. Bring to a simmer over medium low heat..
Let simmer until liquid is reduced by at least half..
Remove from heat to let set up..
When timer goes off for the loin, check temperature. Continue to roast until pork reaches 160 degrees..
When done, remove pork from the oven. Tent with foil, 8-10 minutes to serve, slice loin into serving pieces. Plate loin, top with marmalade, garnish with a basil flower. Serve and enjoy.

In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Delicious pork loin roast is coated with a medley of fresh herbs and roasted to perfection — an elegant Thanksgiving dinner recipe. teaspoon freshly ground pepper. For the Herbed Pepper Rub Pat pork dry with paper towel. In small bowl, combine all rub ingredients well, and apply to all surfaces of the pork roast. Make diagonal cuts on all sides about ¼ inch deep to give the rub and herbs extra surface area to stick to.

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