Post by chief_cook2 on Jan 23, 2003 16:57:57 GMT -6
Makes 4 servings
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 whole natural pork tenderloin
2 tablespoons balsamic vinegar
1/4 cup pepper jelly
Heat oven to 450 degrees. In a small bowl, stir together chili powder,
cumin, salt and black pepper; rub over all surfaces of tenderloin and
place in shallow roasting pan. Roast for 15 minutes, or until internal
temperature reads 150 degrees on a meat thermometer.
Meanwhile, in a small saucepan over low heat, combine vinegar and
pepper jelly, stirring constantly to melt jelly. Brush mixture over
pork and roast for five minutes more. Remove pork from oven and let
rest briefly before slicing to serve. Serve with cornbread or with soft
polenta and a salad of sliced cucumbers and red onion.
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 whole natural pork tenderloin
2 tablespoons balsamic vinegar
1/4 cup pepper jelly
Heat oven to 450 degrees. In a small bowl, stir together chili powder,
cumin, salt and black pepper; rub over all surfaces of tenderloin and
place in shallow roasting pan. Roast for 15 minutes, or until internal
temperature reads 150 degrees on a meat thermometer.
Meanwhile, in a small saucepan over low heat, combine vinegar and
pepper jelly, stirring constantly to melt jelly. Brush mixture over
pork and roast for five minutes more. Remove pork from oven and let
rest briefly before slicing to serve. Serve with cornbread or with soft
polenta and a salad of sliced cucumbers and red onion.