Fat Boy’s Herb Crusted Jalapeno Pork Tenderloin
2 pork tenderloins roughly 1 pound each (1 bundle).
6 tablespoons Herbs de Provence.
2 tablespoons olive oil.
2 tablespoons Worcestershire sauce.
1 teaspoon newly ground black pepper.
4 ounces Indian River Pantry or other hot pepper jelly.
Cut fat from tenderloins. Rub tenderloins with Worcestershire sauce and olive oil, spray with the herbs.
Melt jelly in a pan or in microwave.
Heat grill and grill tenderloins roughly 10 minutes per side over indirect heat. Turn tenderloins and brush with the jelly and grill for another 4-5 minutes to glaze. Get rid of to a warm plate.
Take care not to overcook the meat, as it can end up being extremely dry really rapidly.
If dressing, internal temperature level must be 140 degrees F.
Serve with a little jelly on the side as a condiment.
INDIRECT HEAT: Place tenderloins in the middle of the grill and shut off the center burner. Spraying the grill with nonstick spray aids with this extremely lean meat.
Servings: 6.
Cut fat from tenderloins. Rub tenderloins with Worcestershire sauce and olive oil, spray with the herbs. Heat grill and grill tenderloins roughly 10 minutes per side over indirect heat. Turn tenderloins and brush with the jelly and grill for another 4-5 minutes to glaze.