Place 2 lbs. pork tenderloins in a 
shallow roasting pan lined with 
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 Cup 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.

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