Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. http://www.charleston.net/pub/entertain/cookin/soup0208.htm 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. Recipe by: Albert La Prince, Mount Pleasant, SC Posted to MC-Recipe Digest by KitPATh on Feb 08, 1998
