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Pork Tenderloins with Jalapeno Sauce

Source of Recipe


Learning to Cook with Marion Cunningham






List of Ingredients



• About 1-1/2 lbs. pork tenderloins
  
• Salt and freshly ground black pepper to taste
  
• 6 Tbsp red or green jalapeno jelly, divided
  
• 2 Tbsp water
  
• 1/3 cup regular or light sour cream
  






Instructions



1. Preheat oven to 425 degrees (F). Line a small roasting pan with aluminum foil. Salt and pepper the tenderloins, and place in the roasting pan about 1-1/2 inches apart.
   
   
2. Melt 3 tablespoons jelly with the water in a small pan over low heat, whisking until it's the consistency of light syrup. Brush over the top of each tenderloin. Put the roasting pan in the oven and cook 25 minutes. Check for doneness by cutting into the middle of a tenderloin with a paring knife. If it is still pink, cook another 5 minutes and test again. The internal temperature should be 160 degrees. Remove from the oven and let rest while making the sauce.
   
   
3. Whisk sour cream and remaining 3 tablespoons jalapeno jelly in a small saucepan, and heat over low heat until smooth and warm.
   
   Slice the tenderloins crosswise slightly on the diagonal, making oval shapes about 1/2-inch thick. Put the slices on a warm platter and pour the warm sauce over.
   
   Makes 4 servings.