Roast Pork Tenderloin with Pepper Jelly Glaze
75 mins (prep 25, cooking 50)
21 ingredients
makes 6 servings
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.

Categories:  entertaining , cajun~creole , winter , autumn , bake , american , pork , summer , spring , main-dishes ,
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Serving Size (177.51 g)
Servings 6
Amount per Serving
Calories 298.26 Calories from Fat 35.73
% Daily Value *
Total Fat 3.97g 36.66%
Saturated Fat 0.69g 20.76%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 599.14mg 149.78%
Total Carbohydrate 58.52g 117.04%
Dietary Fiber 10.75 g 257.95%
Sugars 20.71 g %
Protein 5.18g 62.15%
Vitamin A 2.76IU% Vitamin C 8.64mg%
Calcium 114.79mg% Iron 6.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
minced garlic, chopped fresh thyme, chopped fresh oregano, freshly ground pepper, plus, whole pork tenderloins, medium carrot, red, large, ground cumin, pork or chicken, unseasoned rice vinegar, meat seasoning