Melt 3 tablespoons of the jelly in a small pan
over low heat and brush over each tenderloin.
Rotate the pork, one on each spit rod, 30
minutes or until the internal temperature
reaches 150 to 155 degrees on the instant
thermometer.
While pork is rotating, heat remaining jelly in a
small saucepan and stir in the sour cream
Warm slightly, but do not allow to bubble or it
will curdle
Slice tenderloins on the diagonal
into 1/2-inch medallions, and serve with warm
sauce.
