| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
St. Louis |
Post3 |
4 |
servings |
INGREDIENTS
| 2 |
|
Pork tenderloins -; (3/4 to 1 lb ea) |
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Dried thyme leaves |
| 1/2 |
ts |
Ground red; (cayenne) pepper |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Vegetable oil |
|
|
Salt; to taste |
|
|
Freshly ground pepper; to taste |
|
|
Sweet Potato-Apple Salsa; see * Note |
INSTRUCTIONS
* Note: see the "Sweet Potato-Apple Salsa" recipe which is included in this
collection.
Preheat oven to 350 degrees. Rinse pork tenderloin with cool water; pat
meat dry and place in baking pan. In a small bowl, stir together brown
sugar, chili powder, dry mustard, thyme and ground red pepper. Stir in
garlic and vegetable oil. Rub evenly over surface of pork. Bake meat for
about 30 minutes or to desired degree of doneness. Remove from oven; let
stand for 10 minutes. Slice pork into 1/4-inch slices. Serve with Sweet
Potato-Apple Salsa. Yields 4 to 6 servings.
Comments: This recipe features a combination of sweet and savory
ingredients for a tasty and easily prepared dish.
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Janice Elder's
prize-winning recipe from the Bryan Co.'s Family Traditions Contest
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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