| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 2 | lb | Pork tenderloin |
| 3 | tb | Jalapeno jelly |
| Salt | ||
| Coarsely ground black pepper | ||
| 3 | tb | Jalapeno jelly |
| 1/3 | c | Sour cream |
INSTRUCTIONS
JALAPENO JELLY SAUCE Place 2 lbs. pork tenderloins in a shallow roasging pan lined w/ heavy duty aluminum foil. Melt 3 Tbs. jalapeno jelly in a small saucepan or the microwave (set LOW -- jelly burns easily) and brush on pork. Sprinkle with salt and coarsely ground black pepper. Roast at 425 F for 15-20 minutes or until instant meat thermometer indicates internal temp. of 160 F. Meanwhile, melt another 3 Tbs. of jelly and stir in 1/3 C. sour cream, and heat until blended, stirring regularly. Remove pork from oven, letting it rest for 5 minutes to "set" the juices. Slice into 3/4-1 inch medallions and serve with the sauce. This is adapted from M. Cunningham's _The Supper Book_, in which she accurately characterizes the sauce as "a shocking pink." Naturally, the heat will vary depending on the jelly you use; I used a small-batch brand I purchased in North Carolina this summer, so it was quite warm. "Jack W. McKee" <jmckee@TSO.UC.EDU> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”