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Pork Tenderloin With Hot Pepper Jelly Sauce

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“Recipe courtesy of Charter Oak Preserving Co. that makes the hot pepper jelly that we love!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 lbs pork tenderloin
  • 13 cup sour cream
  • 6 tablespoons hot pepper jelly
  • salt & pepper

Directions

  1. Preheat oven to 450 degrees.
  2. Line a roasting pan with heavy foil.
  3. Generously salt & pepper the tenderloin.
  4. Melt 3 tbsp of the jelly in a small pan over low heat and brush over the top of the tenderloin.
  5. Roast until thermometer reaches 155 to 160 degrees (about 15-20 min).
  6. While pork is cooking, heat remaining jelly and stir in sour cream. Warm slightly, but do not allow to bubble or it will curdle.
  7. Slice tenderloin diagonally into 1/2 inch medallions and serve with sauce.

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