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Pork Tenderloin with Apple Jelly Sauce
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Ingredients:
- 2 pork tenderloins
- salt & pepper to taste
- 1 tbsp butter
- ⅓ c shallots, minced
- 2 tbsp gingerroot, grated
- 1 tsp garlic, minced
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- ⅓ c Greaves Apple Jelly
- 3 tbsp Kozlik's dijon mustard
- 2 tbsp cider vinegar
- ¼ tsp salt & pepper
- ¼ c light sour cream
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Directions:
- Preheat grill to medium-high. Season pork with salt & pepper to taste. Grill pork for about 16 minutes, turning occasionally. The outside should be nicely browned and the center should have just a trace of pink. Place pork on a plate and let rest covered with foil while you make the sauce.
- For sauce; melt butter in a small skillet over medium heat. Add shallots, gingerroot and garlic. Cook and stir until shallots soften, about 2 minutes being carefull not to burn them.
- Add Greaves Apple Jelly, dijon mustard, vinegar, salt & pepper; mix well. Cook for 3 minutes, until jelly completely melts and sauce begins to thicken; stirring constantly. Remove from heat and stir in sour cream.
- To serve, slice pork thinly and arrange on a small platter. Drizzle sauce over pork.
Serves 4-6
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