Pork Tenderloin w/ Blue Chip Bourbon

Easy breezy...

  • 1 14 oz. jar of Blue Chip Bourbon Jelly
  • 1 pork tenderloin
  • 2 cups sliced onions
  • 2 cups sliced mushrooms (or not if you don't do fungus)
  • crushed red pepper
  • salt

Cover tenderloin w/ salt and crushed red pepper then the mushrooms and onions. Pour on the jelly (you may want to melt it a bit beforehand) and bake at 350 for about 45 minutes.

Recipe - Hot Dip

How's this for easy?

  • 1 14 oz. jar Brew-Ha Habanero Jelly
  • 8 oz. cream cheese
  • 8 oz. shredded cheddar cheese
  • 1 egg (beaten)

Take 1/2 of the jelly and mix w/ the other ingredients. Bake at 350 for 30 minutes. Top w/ remaining jelly. Dip stuff in it!

Note that many of our jellies will work in this recipe.

Obligatory First Post

So we have a blog at OSL!

Here's why. We want to get to know you and make posts that interest you. We want to get some conversations going about OSL as a business, how to use our products and about the specialty food industry in general. We're going to do it by having fun with it. We'll be serious at times too.

We think this blog will be a good way to connect in more of a long form manner. I mean, who wouldn't love to hear the details about why we switched from gas to electric? Or about our disastrous Kickstarter campaign? Or about how we source and process ingredients? Or about how our Brew-Ha jelly makes the best chicken wings?

We won't shy away from controversy and will steer clear of politics, religion, flame wars, bile, link baiting. The content of our posts will be our own and we'll quote or give attribution where appropriate.

We promise to use spell check.

We have comments enabled so get in the mix. You'll have to create an account with Disqus. It's easy and awesome.

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