INGREDIENTS

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)
----------------------------------------------
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