Add the pork to the marinade.
Refrigerate for least 1 hour or for up to 24 hours.
When ready to continue, preheat oven to 450F.
Line a large rimmed baking sheet with foil.
To 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 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.
Cover and remove from heat.
Heat 2 tablespoons canola oil in a large skillet over medium-high heat.
Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total.
Transfer to the prepared baking sheet.
Roast for 10 minutes.
Transfer the pork to a clean cutting board.
Tent with foil and let rest for 15 minutes.
Slice the pork and serve with the remaining glaze.
Tips
To make ahead:Marinate pork (Step 1) for up to 1 day.
Refrigerate glaze (Step 3) for up to 4 days.
They typically include garlic, onion, salt and an array of spices that’s heavy on paprika.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
