Here's an almost unbelievably easy recipe that tastes satisfyingly complex even though it has only three ingredients, if you don't count salt, pepper and water.
Marion Cunningham suggests serving it with black beans and cornbread on the side.
- 2 small pork tenderloins (about 1 1/2 pounds total), trimmed of fat and silver skin
- Freshly ground black pepper
- 6 tablespoons jalapeño jelly, red or green
- 2 tablespoons water
- 1/3 cup sour cream
Preheat the oven to 425 degrees.
Line a small roasting pan with heavy aluminum foil. Season the tenderloins generously with salt and pepper and arrange them in the roasting pan about 1 1/2 inches apart.
Combine 3 tablespoons of the jelly and the water in a small saucepan over medium heat. Cook, stirring, until it achieves the consistency of a light syrup, about 5 minutes. Brush the mixture to coat the top and sides of each tenderloin. Roast for 20 to 30 minutes, until the internal temperature of the thickest part of the meat registers 145 degrees on an instant-read thermometer. Transfer to a carving board to rest while you make the sauce.
Combine the sour cream and the remaining 3 tablespoons of jelly in a small saucepan over low heat. Cook, stirring, until smooth and warm.
To serve, slice the tenderloins slightly on the diagonal to create oval-shaped slices about 1/2-inch thick. Arrange on a warm platter and pour the warm sauce over or alongside.
Adapted from "Learning to Cook With Marion Cunningham" by Marion Cunningham (Alfred A. Knopf, 1999).
Tested by Sarah Meyer Walsh.
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