1. Sweet and Sour Chile Pork
Ingredients:
  • 6 Tbsp Mango Chile, Mango Habanero, Pineapple, Raspberry or Hottest F'N Jam
  • 1/2 pound pork chops
  • Grapeseed Oil
  • 1 salmon fillet
  • 1/2 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 1 Tbsp lemon juice
Preparation:
  1. Sweet and Sour Pork: Cube pork into 1/2-inch cubes, and brown in a skillet with oil.
  2. Meanwhile, in a bowl, mix together pineapple juice, apple cider vinegar, lemon juice and pepper jelly until smooth.
  3. Add mixture in a few minutes before removing pork from skillet, stir, simmer and serve.
  1. Grilled Pork Tenderloin and Belgian Endive with Chile Jam
Ingredients:
  • 1 large clove garlic
  • 1 1/2 teaspoons salt
  • 2 teaspoons minced fresh rosemary
  • 1/4 teaspoon black pepper
  • 2 1/2 tablespoons olive oil
  • 2 (3/4 pound) pork tenderloins
  • 4 Belgian endives, halved
  • 6 Tbsp Tomato Chili Jam or Mango Jam Raspberry or Hottest F'N Jam
Preparation:
  1. Mince garlic and mash to a paste with 1 teaspoon salt using a large heavy knife,
  2. Stir together garlic paste, rosemary, pepper, and 1 tablespoon oil in a small bowl.
  3. Pat pork dry and rub all over with paste.
  4. Marinate, uncovered, at room temperature 20 minutes
  5. While pork marinates, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.
  6. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
  7. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  8. Brush both sides of endive halves with remaining 1 1/2 tablespoons oil and season with salt.
  9. Grill pork and endives on lightly oiled grill rack, turning over occasionally, until thermometer inserted diagonally into center of
    pork registers 150 degrees F and endives are tender, 8 to 10 minutes.
  10. Transfer pork to a cutting board and let stand 5 minutes. (Internal temperature will rise to about 155 degrees F while
    standing.) Serve pork with endives and chile jam
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