Instructions: Place 2 lbs. pork tenderloins in a shallow roasging pan lined w/ heavy duty aluminum foil. Melt 3 Tbs. jalapeno jelly in a small saucepan or the microwave (set LOW - jelly burns easily) and brush on pork. Sprinkle with salt and coarsely ground black pepper. Roast at 425 F for 15-20 minutes or until instant meat thermometer indicates internal temp. of 160 F.

Meanwhile, melt another 3 Tbs. of jelly and stir in 1/3 C. sour cream, and heat until blended, stirring regularly.

Remove pork from oven, letting it rest for 5 minutes to "set" the juices.

Slice into 3/4-1 inch medallions and serve with the sauce.

This is adapted from M. Cunninghams _The Supper Book_, in which she accurately characterizes the sauce as "a shocking pink." Naturally, the heat will vary depending on the jelly you use; I used a small-batch brand I purchased in North Carolina this summer, so it was quite warm.

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