The other white meat just took another step up the ladder with this delicious Topper. It’s all about the sauce and when you serve this one you’re gonna get asked for the recipe. Share it…life’s too short to be selfish. Besides, maybe they’ll invite you over when they make it.

Snappetizer Selection:

  • 3 – 2.5 oz. Sweet Pepper Toppers


  • 2 -1 lb pork tenderloins
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Dried Sage
  • 1 tsp Sea Salt
  • ½ tsp Coarse Black Pepper
  • 2 tbsp. Olive Oil

Sides and Garnish

  • Grilled Asparagus
  • White and Wild Rice
  • One Bunch Green Onion or Chives


  • Combine all seasoning ingredients in a Bowl, toss Asparagus and set aside
  • Coat pork tenderloins and grill on both sides, transfer onto a cookie sheet and finish in the oven or grill until internal temperature reach 145°
  • While cooking, prepare White and Wild Rice according to Box Instructions and grill asparagus turning them for 3 to 4 minutes.
  • Allow pork Tenderloin to rest for 5 minutes before slicing, garnish with chopped Chives or Green onions and pour Sweet Pepper Topper over the meat. Serve with Rice and Grilled Asparagus

Serves 6-8

“Make Entertaining a SNAP” TIP:

Pick up a pre-cooked Tenderloin and glaze with Sweet Pepper or Raspberry Chipotle Topper. Prep 10 minutes