- 4
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Ingredients
- 1 cup green or red pepper jelly
- 1/2 cup dry white wine
- 1 1/2 teaspoons basil, crumbled
- 1/2 teaspoon salt
- 2 pork tenderloins, 3/4 pound each
Preparation
Step 1
To prepare sauce, combine all ingredients except pork in a small saucepan. Bring to a boil over medium heat, stirring frequently, until pepper jelly is melted. Reduce heat and simmer, stirring frequently, for 1 minute. Reserve half of sauce to serve over pork, set aside remaining sauce to baste pork.
Grill pork over low heat on BBQ for about 30 minutes or until a meat thermometer registers 160 degrees F. Baste with remaining sauce for last 10 to 15 minutes of cooking. Let stand for 5 minutes before slicing.
Meanwhile, reheat reserved sauce over low heat. Serve with pork.
Serves 4 to 6