Recipe(tried): Debbie's Alabama Style Pork Tenderloin, Southern Green Beans, Southern Style Candied Yams, Mixed Greens Salad with Feta, Glazed Lemon Sour Cream Pound Cake

Hi Everyone,

What a surprise when I bought Gooseberry Patch's new book, Hometown Favorites...there nestled between all the yummy recipes was our own Debbie D's from Alabama!! Her Alabama Style Pork Tenderloin is to die for...very flavorful and tender!!! Thanks Debbie for sharing this delicious recipe, it is a sure winner!! And, congratulations for having it entered it in a popular cookbook, that surely must be a thrill!!!

We enjoyed her tenderloin tonight with Green Beans, Yam Casserole, a salad and for dessert, a lemon cake.

Here are the recipes:

Debbie D's Alabama Style Pork Tenderloin

3 c. orange juice
1/4 c. soy sauce
2 t. garlic, chopped
2 t. dried rosemary
3 oz. frozen lemonade
1 1/2 -2 lb. pork tenderloin
2 T. oil
1 T. all-purpose flour
1 onion, sliced
1 green pepper, sliced

Combine 1st 5 ingredients together and divide in half. Place half of the marinade in the refrigerator and the other half into a plastic zip bag. Slice the meat into 1 inch pieces and place them in the bag. Turn bag several times so that the meat gets coated with the marinade. Refrigerate for several hours or overnight. Heat oil in skillet and brown the meat on both sides. Drain on paper towels, place onion, pepper and flour into a plastic cooking bag, shake thoroughly and arrange the meat in a 9x13 inch baking pan, set aside. Pour the reserved marinade from the refrigerator over the meat and bake at 350 for 30-40 minutes. Makes 4 servings.

Southern Green Beans

1 lb. fresh green beans, ends snapped off
2 large onion slices, chopped
1 garlic clove
2 bacon strips
2 T. veg. oil
pepper
salt
1-2 drops of hot sauce
splash of red wine vinegar or balsamic vinegar

Cook bacon pieces with onion in a med. pot. After 3 min. add the oil and stir. Add seasonings and garlic clove. Add vinegar and beans, stir to coat. Cover and lower heat to med-low. Check after 5 min., stir, and lower heat to low. Cook for about 25 min or tender. You should have a delicious brown sauce coating the beans when they are ready.

Southern Style Candied Yams

2 lbs. yams, peeled and sliced into 1/4 inch slices
1 1/2 c. water
1 t. vanilla
4 T. butter
1/2 c. light brown sugar or more to taste
1/2 t. cinnamon
1/2 t. allspice
1 c. raisins
2 c. pineapple chunks

Preheat oven to 400. Place yams in a 12x12 inch baking dish. Pour in the water and vanilla. Mix the butter, sugar, cinnamon and allspice ina small bowl til blended. Sprinkle this mixture over yams and cover with foil and bake 45 mts.
Sprinkle the raisins and pineapple over the yams and baste with juices. Cover with foil again and continue baking about 20 mts. more til tender.

Mixed Greens Salad with Feta

1/2 bag of pre-washed mixed greens
1 tomato, chopped
1/2 cucumber, chopped
1/2 package crumbled feta
1/4 c. dried cranberries
2 small yellow crookneck squashes, sliced
your favorite dressing

Mix all the vegetable in a large bowl, drizzle on the dressing and top with the feta and cranberries. Divide between two salad plates.

Glazed Lemon Sour Cream Pound Cake

3 c. sugar
3 c. flour
1/4 t. salt
1/4 t. baking soda
1 c. butter, softened
8 oz. sour cream
2 T. lemon juice
1 t. lemon rind
6 large eggs
1 t. vanilla extract

Place all ingredients in a the bowl of a heavy duty mixer, beat at low for 1 minute. Scrape down sides and beat at medium for 3 minutes. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 1/2 hours. Cool cake on a wire rack for 10 minutes. Remove from pan and cool completely. When you are ready to glaze, make sure the top of the poundcake is the one that is on top not the bottom. You want the glaze to collect in the nooks and crannies. Poke holes on top of pound cake and drizzle all over with glaze.

Lemon Glaze:
1 c. powdered sugar
2 T. lemon juice
1/2 t. vanilla extract
1 t. grated lemon rind

Stir together the sugar, lemon juice and extract with a whisk til nice and smooth. Add lemon rind and blend well.