• Prep Time:
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  • Serves: 4 Servings

Pork Tenderloin with Jalapeno Sauce

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2 lb Pork tenderloin
  • 3 tb Jalapeno jelly
  • Salt
  • Coarsely ground black pepper


3 tb Jalapeno jelly
1/3 c Sour cream

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.

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