| 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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