Pork la Prince (Pork Tenderloin) with Lowcountry Caviar

8 Servings

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Pork la Prince (Pork Tenderloin) with Lowcountry Caviar Ingredients

Jalapeno Pickle Juice; *see	2 Pork tenderloins
1 tb Dijon mustard	TO SERVE
Salt; to taste	Lowcountry Caviar; one
Fresh cracked pepper

Instructions for Pork la Prince (Pork Tenderloin) with Lowcountry Caviar

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

Main Ingredient: PorkCuisine: Uncategorized

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