| 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.
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