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Are there any hot pepper enthusiasts out there? If so, I've got to share the recipe from dinner last evening. Courtesy of the Mike Anderson's Restaurant (New Orleans) cookbook.[p]For a pair of pork tenderloins (usually 1 package and 2-2.5 lbs of meat)[p]Marinate 2-4 hours in a mixture of
1 cup soy sauce
1/4 cup honey
2-3 Tbs. cajun seasoning such as Prudhommes, Essence of Emeril, etc.[p]Pull from fridge and allow to approach room temp and make a cut lengthwise in each loin not quite all the way through (much as you would cut a sandwich roll)[p]Spread a light layer of softened cream cheese in the pocket you've created and arrange some thinly sliced jalapenos on top of the cheese. Now fold the loins back together and grill over a hot fire of 600* or so. A wide spatula comes in handy here. I used cherry chips for firespice. It was wonderful blend of flavours (hehe) although maybe too intense for the unaccustomed palate. I may make this one for EggFest.[p]K~G