Pork Tenderloin with Muscadine Glaze — Robert St. John

Ingredients

• 2 Tbl Olive Oil
• 1 Tbl Unsalted Butter
• 3 Pork Tenderloins (about 1 1/2 pounds)
• 2 tsp Kosher Salt
• 1 tsp Black Pepper, freshly ground
• 2 Tbl Shallot, minced
• 1/2 tsp Garlic, minced
• 1/4 tsp Salt
• 1/4 cup Brown Sugar
• 1/2 cup Riesling Wine, or Muscadine wine if you can find it
• 1/4 cup Balsamic Vinegar
• 1 cup Chicken Broth
• 1 Bay Leaf
• 3/4 cup Muscadine Jelly
• 1/4 tsp Black Pepper, freshly ground
• 1/4 cup Red Bell Pepper, minced
• 2 Tbl Parsley, chopped