Pork tenderloin with jalapeño sauce from The Washington Post by Marion Cunningham

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Notes about this recipe

  • Recipe Notes

    See recipe for serving suggestion.

  • chawkins on March 13, 2014

    Good recipe to use up the pepper jelly I made from the pepper bonanza I got from the garden couple years ago. I use the tip end of a pork loin rather than 2 pork tenderloin, so it took 45 minutes for it to get to correct internal temperature. Very simple recipe and quite tasty.

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