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Debbie.D.,.AL (09:48:57 AM) :
PEACH AND JALAPENO-GLAZED PORK TENDERLOINS
10 oz. jar peach preserves
1/4 cup white wine vinegar
1 tsp. finely chopped jalepeno peppers
1 T. finely chopped ginger root
2 pork tenderloins (3/4 lb. each)
1/4 to 1/2 tsp. salt
Glaze: In a small saucepan,combine preserves, vinegar, jalapeno peppers, and ginger root; mix well. When ready to grill, sprinkle tenderloins with salt. Grill tenderloins on medium heat or on charcoal grill 4-6 inches from mdium coals. Cook 20-25 minutes or until no longer pink in center, turning frequently and glaze last 10 minutes of cooking time. To serve: Heat remaining glaze over low heat until hot. Serve warm glaze with pork.
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