05 Nov What’s Cookin’ Wednesday: Slow-Cooked Berry Medley Jalapeno Pork Tenderloin!
The mailman brought a box of incredible delights to my door today, and among the delicious-looking treasures in that box was a jar of Berry Medley pepper jelly.
After I pried it out of my husband’s eager hands, I decided to try a crock-pot meal with it.
So I thawed half of a pork tenderloin and cut it into medallions. I put them into my crock-pot and dumped about a half-cup of Berry Medley pepper jelly and a sliced onion on it, put the lid on the pot and walked away. It’s going to slow-cook on low all day, soaking in the Berry Medley pepper jelly and getting so tender, we’ll be able to cut it with the side of a fork.
Add to this some potato salad and baked beans – I used Texas Tropical Habanera in the beans – and we’re going to have to bar the door to keep the neighbors out of our dining room.
Oh, and by the way, that Messermeister knife that came in my Texas Pepper Jelly box today is FANTASTIC! It’s razor-sharp and sliced through that onion as if it had been butter!
Texas Pepper Jelly products are absolutely wonderful. I don’t know how I ever managed without them!