Watermelon-Kiwi Fruit Sauce

Follow directions for Watermelon Kiwi Summer Cooler; but do not add the extra watermelon juice. Chill and spoon over a cold fruit dish or vanilla ice cream. Add the kiwi and strawberries just prior to serving. This delicious sauce may also be served warm over a hot-fruit compote or pound cake.


Marinated Strawberry Habanero Pork Tenderloin Medallions

1 ½ - 2 lb. pork tenderloin
1 8 ounce jar Cactus Lace Strawberry Habañero jelly (room temperature)
1 package Good Seasons Italian All Natural Salad Dressing & Recipe Mix
¼ cup apple cider vinegar
3 tablespoons water
1/2 cup safflower oil
1 cup coconut oil
1 cup Ste. Genevieve Texas Red wine
2 cups fresh strawberries
Lawry’s seasoned pepper
½ sliced sweet yellow onion
Fresh parsley
1 Reynolds Oven Bag

Rinse tenderloin and pat dry. Sprinkle both sides lightly with seasoned pepper. To make the marinade, mix Italian salad-dressing ingredients as per packet directions with vinegar, water, and safflower oil. Shake well. Set aside. Warm 4 ounces (half a jar) of Cactus Lace Strawberry Habañero jelly in a sauce pan on very low heat. Stir constantly and remove from heat as soon as the jelly is of sauce consistency. Use a whisk to slowly blend in mixed Italian dressing and ½ cup Ste. Genevieve Texas Red wine. Set aside. Prior to placing tenderloin in a covered dish or a Reynolds Oven Bag, place several thin onion slices in the bottom. Add the meat, cover with marinade sauce, and top with remaining onion slices. Allow the meat to marinate in the refrigerator for twenty-four hours; turn meat over after twelve hours.

Preheat oven to 375 degrees. Remove meat from marinade sauce, and set the sauce aside.

Braise the tenderloin in 1 cup coconut oil. Place tenderloin in a Reynolds Oven Bag. Set in a roasting pan. Pour marinade over the top of the meat. Close bag and secure with the provided closing strip. Cut one or two small slits in the top of the bag. (You want to allow steam to escape without spilling marinade sauce into the roasting pan.) Cook at 375 degrees for one-and-a-half to two hours. Pork must be well cooked and tender.

When meat is done, remove from oven bag. Slice medallions and serve in natural gravy or with fruit sauce. (Fruit sauce may be diluted with natural gravy according to taste.)

Fruit Sauce: Place the remaining 4 ounces of Cactus Lace Strawberry Habañero jelly in a sauce pan. Warm to a sauce consistency, stirring constantly. Add ½ cup Ste. Genevieve Texas Red wine, and 1 cup sliced fresh strawberries. Remove from heat and let the mixture cool until it is thick enough to pour as a sauce. Carefully cut away and remove tenderloin from the oven bag. Garnish the serving platter with fresh parsley and remaining fresh strawberries.

Serve sauce over tenderloin or on the side. Recipe serves four.

Serving Sauce: Place the remaining 4 ounces of Cactus Lace Tropical Habañero jelly in a sauce pan. Warm to a sauce consistency, stirring constantly. Add ½ cup Ste. Genevieve Sauvignon Blanc wine, and 1 cup sliced fresh cubed pineapple. Remove from heat and let the sauce cool until it is thick enough to pour as a sauce. Carefully cut away and remove chicken from the oven bag. Garnish the serving platter with fresh parsley and sliced tropical fruit. Serve sauce over chicken or on the side. Recipe serves four.