Name: Pork la Prince (Pork Tenderloin) with Lowcountry Caviar
Ingredients: Jalapeno Pickle Juice; *see note; 1 tb Dijon mustard; Salt; to taste; Fresh cracked pepper; 2 Pork tenderloins; Lowcountry Caviar; one recipe

Even those who believe in [modern] tongues acknowledge that unsaved people have tongues experiences. There is nothing supernatural about them. But there is something unique about speaking complete and meaningful sentences and discourses in a knowable language to which one has never been exposed. This is what the real New Testament gift of tongues entailed. Anything short of this, as “private tongues” are, should not be considered the biblical gift of tongues.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Lowcountry	Meats, Beans, Pork	8	Servings

INGREDIENTS

		Jalapeno Pickle Juice; *see note
1	tb	Dijon mustard
		Salt; to taste
		Fresh cracked pepper
2		Pork tenderloins
		Lowcountry Caviar; one recipe

INSTRUCTIONS

TO SERVE
Note: *Juice of 1 (12-ounce) bottle sliced jalapeno peppers
Mix jalapeno juice with Dijon mustard, a dash of salt and fresh cracked
pepper. Marinate tenderloins overnight. Grill, basting with marinade, until
desired temperature. Slice into medallions and top with Lowcountry Caviar
(see recipe).
Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post
and Courier Food Editor, Sun, 08-Feb-1998.
http://www.charleston.net/pub/entertain/cookin/soup0208.htm
Notes: John Avinger of Shem Creek Bar & Grill writes, he named the
following recipe after Albert La Prince, who has been the restaurant's
oyster shucker for about 13 years. A Mount Pleasant resident had requested
ideas for preparing pork tenderloins.
Recipe by: Albert La Prince, Mount Pleasant, SC
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 08,
1998

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