I made this on Thursday for 15 people with an 8 lb pork loin. Served
it with Moros y Cristianos (Cuban black beans and rice) a vinagrette
salad of cucumber, cauliflower, carrots, radisnes and red, yellow,
orange & green bell peppers Coconut pineapple "right-side-up" cake
for dessert. Everything vanished.

Thanks Barb!

Cherry Chipotle Sauce for Pork Tenderloin

1 jar Gedney's Cherry Jam by Barb Schaller
2 tablespoons (+ or -) canned chipotle chilis in adobo, finely minced
juice of one lemon or 1 large lime
water if necessary

Melt jam over low heat. Add chilis. Stir in juice. Heat to just
boiling. Add a little water if sauce seems too thick. Serve with roast
pork tenderloin rubbed with lime juice, garlic and oregano. (It would
also be wonderful with roast chicken.)

Lynn from Fargo
Who thinks she may have misspelled Schaller