Red Pepper Pork
This recipe is as fun to eat as it is to say. We're betting this is what Peter Piper's parents served for dinner.
- 1½ pounds whole pork tenderloins (2 small)
- 2 tablespoons butter or margarine, melted
- 1 10-ounce jar red pepper jelly
- ¼ cup white vinegar
Preheat the oven to 400 degrees.
Coat a roasting pan with cooking spray.
Slice the tenderloins on the diagonal into 1 ½-inch slices and place in the pan.
Pour the melted butter evenly over each tenderloin.
Place in the oven and bake for 5 minutes.
In a small mixing bowl, combine the jelly and vinegar.
Pour over the tenderloins and bake an additional 15 minutes or until the thickest part of the tenderloin reaches 160 degrees on a meat thermometer.
Remove the meat from the oven.
Place the tenderloins on a platter.
Pour the sauce from the pan into a serving bowl.- Let the meat sit for 10 minutes before slicing, and pass the sauce.
- A plain or slightly sweet rice tastes awesome with this dish.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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