| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 2 | lb | Pork tenderloin |
| 3 | T | Jalapeno jelly |
| Salt | ||
| Coarsely ground black pepper | ||
| 3 | T | Jalapeno jelly |
| 1/3 | c | Sour cream |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 571
Calories From Fat: 200
Total Fat: 22.2g
Cholesterol: 223.2mg
Sodium: 243.5mg
Potassium: 1054.9mg
Carbohydrates: 20.9g
Fiber: <1g
Sugar: <1g
Protein: 68.2g