Pork la prince (pork tenderloin) with lowcountry caviar

8 Servings

Ingredients

Quantity Ingredient
Jalapeno Pickle Juice; *see note
1 tablespoon Dijon mustard
Salt; to taste
Fresh cracked pepper
2 Pork tenderloins
Lowcountry Caviar; one recipe

Directions

TO SERVE

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).

Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post and Courier Food Editor, Sun, 08-Feb-1998.

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

Recipe by: Albert La Prince, Mount Pleasant, SC Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 08, 1998

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