Crusted Jalapeño Pork Tenderloin Recipe

FAT BOY'S BBQ
Crusted Jalapeño PORK TENDERLOIN Recipe
FAT BOYS BBQ
FAT BOY'S BARBECUE

TO FAT BOYS BBQ HOME PAGE
TO BARBECUE BBQ FOOD SAFETY

	2 Pork Tenderloins, approximately 1 lb. each
	6 Tablespoons Herbs de Provence
	2 Tablespoons Olive Oil
	2 Tablespoons Worcestershire Sauce
	1 teaspoon freshly ground Black Pepper
	½ teaspoon Salt
	1 Medium Jalapeño Pepper, ends, seeds and pith removed, minced very finely
	6 oz. Cranberry Jelly

Trim any fat from tenderloin.
Wash tenderloin under cold running water.
Dry tenderloin thoroughly with paper towels.

In a small dry bowl, mix all dry ingredients, herbs together.

In a another small bowl, mix Worcestershire sauce and olive oil.

Rub tenderloin on all sides with Worcestershire sauce and olive oil mixture.

Rub tenderloins fully and firmly with dry herb mixture.

Place coated meat in a ZIPLock type bag and refrigerate minimum of 4 to 6 hours.

Melt cranberry jelly in a pan or in microwave.
Add minced Jalapeño pepper. Mix well together.

Pre-heat pit, grill or broiler. Spray grill with non-stick spray. Indirect heat is important.

We recommend starting meat on an open grill and finishing glaze on foil.

Cook meat approx. 8 minutes on each side over indirect heat.
Turn tenderloin and brush with the jelly and grill for another 4 to 5 minutes to glaze.
Remove to a warmed platter.

Take care to not overcook the meat, as it can become very dry very quickly.

Internal temperature at serving should be 145°.

Serve with a little jelly mixture on the side as a garnish.

COPYRIGHT© 2003-2005 FatBoysBBQ.com.
All rights reserved. If you have questions or comments
about this web site please e-mail: .
Fat Boy's BBQ, Fat Boys Barbecue, Fat Boy's Barbecue, Fat Boy's Bar-B-Que, Fat Boy's and Fat Boy's Barbeque, Fatboys BBQ.