Place 2 lbs. pork tenderloins in a shallow roasging pan lined w/ heavy duty aluminum foil. Melt 3 Tbs. jalapeno jelly in a small saucepan or the microwave (set LOW -- jelly burns easily) and brush on pork. Sprinkle with salt and coarsely ground black pepper. Roast at 425 F for 15-20 minutes or until instant meat thermometer indicates internal temp. of 160 F. Meanwhile, melt another 3 Tbs. of jelly and stir in 1/3 C. sour cream, and heat until blended, stirring regularly. Remove pork from oven, letting it rest for 5 minutes to "set" the juices. Slice into 3/4-1 inch medallions and serve with the sauce. This is adapted from M. Cunninghams _The Supper Book_, in which she accurately characterizes the sauce as "a shocking pink." Naturally, the heat will vary depending on the jelly you use; I used a small-batch brand I purchased in North Carolina this summer, so it was quite warm. "Jack W. McKee" CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.