Pork Tenderloin with Hot Pepper Jelly Sauce

  • Salt and pepper
  • 2 lbs (2 large) pork tenderloins
  • 6 Tablespoons Charter Oak Hot Pepper Jelly
  • 1/3 cup sour cream

Preheat the oven to 425 degrees. Line a roasting pan with heavy aluminum foil. Generously salt and pepper the tenderloins, Melt 3 tablespoons of the jelly in a small pan over low heat and brush over the tenderloins. Place the tenderloins in the roasting pan about 1 1/2″ inches apart and roast until a meat thermometer registers 155 to 160 degrees (about 15-20 minutes cooking time, don’t overcook pork, can be served slightly pink inside). You may choose to barbecue it on the grill. Treat it the same, cooking until it reaches the proper temperature about 15-20 min. over medium heat. While pork is cooking, heat remaining Hot Pepper Jelly and stir in the sour cream. Warm slightly, but do not allow to bubble or it will curdle. Slice tenderloins diagonally into 1/2 inch medallions and serve with warm sauce.