Instructions: Note:
*Juice of 1 (12-ounce) bottle sliced jalapeno peppers

Mix jalapeno juice with Dijon mustard, a dash of salt and fresh cracked pepper. Marinate tenderloins overnight. Grill, basting with marinade, until desired temperature. Slice into medallions and top with Lowcountry Caviar

(see recipe).

Notes: John Avinger of Shem Creek Bar & Grill writes, he named the following recipe after Albert La Prince, who has been the restaurants oyster shucker for about 13 years. A Mount Pleasant resident had requested ideas for preparing pork tenderloins.

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