Country Flavour's Red Pepper Jelly Pork Loin Roast


  • Fresh cut pork loin roast from the MF Butcher Shop (2 pounds)
  • Country Flavour's Red Pepper Jelly (Spicy, if preferred)
  • 3 tablespoons canola oil
  • 1/3 cup of finely diced red and/or green bell pepper
  • 1/2 cup of finely diced onion
  • 2 tablespoons finely diced carrot
  • 1/4 teaspoon salt
  • pinch of ground cumin
  • 2/3 cup of low-sodium chicken broth
  • 1 1/2 teaspoons of unseasoned rice vinegar
  • 1 1/2 teaspoons of cornstarch mixed with 1 1/2 teaspoons water


  1. Preheat oven to 350F.  Line a large rimmed baking sheet with foil.
  2. 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 onion begins to brown, 5 to 7 minutes.  Add salt and cumin; cook for 1 minute.  Add broth, red pepper jelly and vinegar.  Bring mixture to a boil.  Reduce heat to low and simmer 10 minutes.  Return mixture to a boil and add cornstarch mixture; cook, whisking, until thickened, about 1 minute.  Cover and remove from heat.
  3. Heat 2 tablespoons of canola oil in a large skillet over medium-hugh heat.  Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total - season if desired.  Transfer to the prepared baking sheet.  Roast for 10 minutes.
  4. Spoon 2 tablespoons of the glaze over the pork and continue roasting, spooning 2 tablespoons over the pork every 10 minutes, until an insta-read thermometer inserted in the thickest part registers 145F, 25 to 35 minutes more.  Transfer the pork to a clean cutting board.  Tent with foil and let rest for 15 minutes.
  5. Slice the pork and serve with the remaining glaze.