PEPPER JELLY & BASIL PORK TENDERLOIN

By jarren

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

Details

Servings 4

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