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Steve Schalla’s Grilled Pork Tenderloin w/ Jalapeño Jelly Sauce


2 tablespoons olive oil

1 large sweet onion, finely chopped

1 small clove garlic, minced

1 can (10 1/2 ounces) condensed chicken broth

3/4 cup Ojai Jalapeño Jelly

juice of 1/2 lemon (about 1 1/2 tablespoons)

2 1/2 teaspoons cornstarch mixed with 1 tablespoon cold water

salt and pepper, to taste

2 pork tenderloins, 1 to 1 1/2 pounds each

Pork Tenderloin is a very lean meat. It’s nearly as low in saturated fats as chicken breasts. The low fat content tends to make the meat somewhat bland and a good marinade helps to keep the meat juice in and provide additional flavor. Often, the problem with cooking Pork Tenderloin is that it’s easy to overcook and dry out the meat. Trader Joe’s sells marinated Pork Tenderloin with Black Pepper and Garlic. It grills nicely at medium heat for about 20 minutes. Use a meat thermometer to pull the tenderloin off the grill when the internal temperature reaches 160 degrees.
The Jalapeño sauce pored over the sliced Tenderloin provides additional flavor and moistness to the dish.

To prepare the sauce:

Heat 2 tablespoons olive oil in a medium saucepan. Sauté the onion until tender and yellow in color. Add garlic and sauté for 1 minute longer. Add the chicken  broth, Jalapeño Jelly,  and lemon juice. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir the cornstarch and water mixture into the sauce and continue cooking, stirring, until sauce boils and is thickened, about 3 to 5 minutes. Add salt and pepper to taste and set aside.