Preheat oven to 350 degrees F.
In a large saute pan, heat the 2 tablespoons of the grapeseed oil and sear
the pork loin on all sides. Transfer pork to a roasting pan and rub with roasted garlic pepper seasoning. Slowly roast
in the oven until fork tender, 45 minutes to 1 hour. Allow pork loin
to rest for 8 to 10 minutes before slicing.
While the pork is in the oven, begin the marmalade. In a hot skillet, heat the onions
, red peppers and orange peppers (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down." Add the honey
, vinegar, wine, hot sauce
and cranberry sauce, and stir well. Reduce over medium-low heat until there is no liquid left in the pan and marmalade
mixture is tacky.
To make the garlic bread, melt
the butter in the extra-virgin olive oil
over low heat. Add garlic and gently cook until it begins to soften. Assemble slices of bread on a baking sheet and spoon even amounts of the garlic-oil-butter mixture on each slice. After you have removed the pork from the oven to rest, toast the garlic bread
briefly in the oven. Slice down the pork tenderloin
, and assemble the appetizer
by layering a medallion
of pork and a small amount of the marmalade on each piece of garlic toast.