Brine pork before preparation.

INGREDIENTS
2 Pork Tenderloins
1/2 Jar Texas Gourmet’s Jalapeno Kiwi Jelly
1 Tbsp Sherry- Dry Sack is OK
1 Tsp Soy Sauce
1 Tsp Olive Oil
1 Tsp Fresh Rosemary Leaves, Chopped
1/4 Tsp Black Pepper

PREPARATION
Place the tenderloins in a glass baking dish. Mix the remaining ingredients together in a bowl, then pour over the tenderloins. Allow approximately 2-4 hours to marinate. Preheat charcoal or gas grill to medium high heat. Sear the tenderloins directly over the fire for about 1-2 minutes per side. Then, move them away from the direct heat and turn every 5-7 minutes basting with the marinade when turning. Grill for about 12-14 minutes. Do not overcook! Remove from fire and cover with a foil tent, resting for 5-10 minutes. Place the remaining marinade in a skillet over high heat, bring to a boil until slightly thickened then pour over the tenderloin and serve hot. Serve with Hunter’s Quick Dirty rice and pineapple Mango Pico de Gallo.

Bon Appétit!

Main Courses