Pork Loin Roast with Pepper Jelly Glaze
Chef Frank Brigtsen, of Brigtsen's restaurant in New Orleans, makes homemade pepper jelly to glaze thick pork chops for Réveillon. He recommends two ways to simplify for the home cook: go for store-bought jelly and, instead of chops, a pork loin roast.
To make ahead: Marinate pork (Step 1) for up to 1 day. Refrigerate glaze (Step 3) for up to 4 days.
Seasoning Blends: Chef Paul Prudhomme created his series of seasoning blends, which includes Seafood Magic and Meat Magic, in the early 1980s to share the flavors of his New Orleans restaurants. They typically include garlic, onion, salt and an array of spices that's heavy on paprika. Though they're widely available in major supermarkets, if you can't find Prudhomme's, swap in an all-purpose Cajun or Creole blend.
Pepper Jelly: This sweet, tangy and slightly spicy Southern staple is made with sugar, vinegar and peppers. Chef Frank Brigtsen likes mayhaw pepper jelly, made with the sweet juice of the mayhaw berry, grown throughout swampy areas of the Southeast.