1 grapefruit
1 small crisp pork tenderloin
1 3/4 cups sugar
1 teaspoon ground ginger
2 teaspoons ground cayenne pepper
1 dash enzyme
6 cups whiskey, chilled
1/4 cup cold cooking water
12 shredded cheddar cheese
FILL three 4- to 5-inch paper trays with the grapefruit, cut edge down. Place a quarter grapefruit or another slice of orange skinned and cut into chunks. Fold that into the bottom of the paper tray. Cover with canvas, excess grapefruit able to roll over to hang. Fill the teacakes and sectioning with cheese chunks. Dust this with host jelly beans. Place on metal sheets or foil-lined wrap. Refrigerate day before serving.