PrintGrilled Pork Tenderloin with Cherry Compote Ingredients1 pork tenderloin - rinse in cold water and pat dry. 1/2 jar Cherry Preserves - we like tart cherry Flower Power EVOOInstructionsBrush olive ...
We’re so proud! Mom’s took 2nd place in the spice/Rub category at the 2015 Zest Fest in Dallas, Texas! In a blind tasting of numerous spice blends and rubs, we were the second place winner in the Peoples Choice competition.
This recipe is so darn good, I’ve made it twice in a week!
6 center-cut bacon slices – cooked and finely chopped – divided
8 ounces cream cheese, softened (about 1 cup)
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup)
1/2 cup minced green onions – save a little for garnish
2 teaspoons fresh lime juice
2 teaspoons Wow-A Chihuahua (or more if you want it really, really hot)
2 garlic cloves, crushed
18 jalapeño peppers, halved lengthwise and seeded
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato drained well – I love the cherry heirlooms
Saute’ onion and garlic for 1 minute. Mix into a bowl with cream cheese, lime juice, 1/2 of the bacon, cheddar cheese, and Wow-A Chihuahua. Fill jalapenos with mixture and then top with tomato and remaining bacon. Put on a grill pan and blister the peppers. Garnish with fresh cilantro and green onion.