1 cup evoo 1/2 cup dry white wine 1 T. Oregano, chopped fresh 1 1/2 tsp. Thyme, chopped fresh 1 1/2 tsp. Garlic, chopped 1/4 tsp. Salt 1/8 tsp. Pepper 2 lbs. Boneless pork loin roast 2 1/2 T. Chef Paul Prudhommes Meat Magic 2 T. Canola oil GLAZE 1 T. Canola 1/3 cup finely diced bell pepper 1/2 cup onion, finely diced 2 T. Carrot, finely diced 1/4 tsp. Salt Pinch of cumin 2/3 cup low sodium chicken broth 1/2 cup pepper jelly 1 1/2 tsp. Unseasoned rice vinegar 1 1/2 tsp. Cornstarch mixed with 1 1/2 tsp. Cold water

Marinate pork: Combine evoo, wine, oregano, thyme, garlic, salt, and pepper in plastic bag. Add pork. Refrigerate for 1 hour up to 24 hours. Preheat oven to 450. Line baking sheet with foil. Heat 1 T. 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 mixture to a boil and add cornstarch mixture, cook, whisking until thickened, about 1 minute. Cover and remove from heat. remove pork loin from marinade and discard it. Season on all sides with seasoning blend. heat two tablespoons oil and a large skillet over medium-high heat. At the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total. Transfer to the prepared baking sheet. Roast in oven for 10 minutes. spoon 2 tablespoons of glaze over the pork and continue roasting. Spoon 2 tablespoons glaze over the pork every 10 minutes, until a thermometer reads 145, 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 remaining glaze.