Black and Blue for Two!

This one is from nephew Victor, a certified card-carrying mixologist! Sounds yummy!

Black and Blue for Two
2 parts Gin
2 parts Curacao
1 part Peach
1 part Pineapple
1 splash sour lemonade

Chili Roast Tenderloin

I haven't tried this yet, but saved the recipe here so I would not lose it. Jerilyn sent it to me because it sounds yummy and most of the ingredients are things I usually have on hand. I think I would do fine in the crockpot too.

Ingredients:
1/3 cup of lime juice
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
freshly ground black pepper
4 pork tenderloins (about 3 pounds)
2 teaspoons cornstarch
1 1/4 cups chicken broth

Directions
1.In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.

2.Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.

3.Heat oven to 500º F.

4.Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.

5.Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.

6.Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.

7.Cut half the pork into thin slices and serve with the sauce.