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..
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