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