This is a treasure – from my Mom, I have no idea where she originally found it.  The key is to at least quadruple the spice mix and keep it in a jar in your cupboard – and then you have a very quick, very tasty pork tenderloin or roast chicken meal all ready to go.

Sassy Pork Tenderloin (or Chicken)

1 T. Spike seasoning

1 t. EACH – onion salt, paprika

1/2 t. EACH – thyme, garlic powder, black pepper

1/4 t. EACH – salt, sugar, sage

1/8 t. EACH – white pepper, cayenne pepper

red pepper jelly – melted enough to be runny

Preheat the oven to 400 and mix all of the spices in a small bowl.

For 1 pork tenderloin, rub 1 to 2 tablespoons of the spice mix over it and place it in a small roaster or pan (I always line my pan with foil and then there’s no clean-up).  Bake for 20 minutes, uncovered, remove from the oven and spoon enough red pepper jelly over to cover the surface, 2 to 4 tablespoons.  Bake for another 10 minutes and then remove from the oven and let it rest, slicing it right before you serve it.

For a small chicken, rub 1 to 2 tablespoons of the spice mix over it, then tie the legs together and tuck the wings tips under so they won’t burn.   Place it in a small roaster or pan (I always line my roaster with foil and then there’s no clean-up).  Bake for 1 hour, uncovered, remove from the oven and spoon enough red pepper jelly over to cover the surface, 2 to 4 tablespoons.  Roast an additional 15 minutes and then remove and let rest for a few minutes.  I usually try to save some of the breast meat for sandwiches and then finish off the rest of the chicken for dinner – all of the bones are much easier to nibble on when it’s fresh and warm.

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