| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Lowcountry | Beans, Meats, Pork | 8 | Servings |
INGREDIENTS
| Jalapeno Pickle Juice, *see | ||
| note | ||
| 1 | T | Dijon mustard |
| Salt, to taste | ||
| Fresh cracked pepper | ||
| 2 | Pork tenderloins | |
| Lowcountry Caviar, one | ||
| recipe |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 23
Total Fat: 2.5g
Cholesterol: 17.9mg
Sodium: 93mg
Potassium: 90mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1.4g
Protein: 5.9g