Recipe(tried): Garlic Basil Pork Tenderloin and Key Lime Pound Cake

Hello,

Well, we are finally in Georgia and enjoying the summer! In the early morning I go out and check the plants and in the afternoon I try to get to at least 3 boxes and put our things away in their proper place. It is not easy work! In fact, I can't wait til it is over. I am planning on having a huge yard sale in July!

The recipe for the tenderloin is a very easy one and really will become a keeper. The tenderloin comes out really tender!

Enjoy summer....Gina

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GARLIC BASIL GINGER PORK TENDERLOIN
Serves 6

2 pork tenderloins
1 cup White Worcestershire Sauce (Lea & Perrins)
4 pressed garlic cloves
sprinkling of ground black pepper
1/4 cup olive oil
1 tsp. fresh grated ginger
couple of dashes of McIllhenny Tabasco green pepper sauce

In a large gallon-size, place the tenderloins in, pour in the Worcestershire sauce, add the garlic, ginger, green pepper sauce, oil and black pepper and close bag. Marinade in fridge for about 3-4 hours.

Broil about 6 inches from broiler in oven for about 8 minutes on each side.
When it sears or gets a nice color, you may slather some BBQ sauce on it. Put on platter and let it rest about 5 minutes before slicing. It will be very tender and tasty!

I served this with Red Beans and Rice, Mixed Asian Vegetables and a Salad.

Leftovers can be chopped up for BBQ sandwiches the following days.

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KEY LIME POUND CAKE
makes 1 (10-inch) bundt pan pound cake

1/2 cup butter, softened
1/2 cup all vegetable shortening
3 cups sugar
6 large eggs, separated
3 cups sifted cake flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1 cup sour cream
2 Tbsp. key lime zest
1/2 cup key lime juice (I used real key limes found in the produce dept.)
GARNISH:
confectioner's sugar, lime twists, and raspberries

Preheat oven to 325 degrees F. Spray bundt pan with nonstick baking spray with flour.

In a large bowl, beat butter and shortening till creamy. Gradually add sugar beating till fluffy.

Add egg yolks one at a time, beat well after each addition.

In a large bowl, sift cake flour, baking powder and soda. Gradually add flour mixture to butter mixture, alternating with sour cream but ending with flour mixture. Beat very well. Add lime zest and juice, mix well.

In a large bowl beat egg whites at high speed until stiff peaks form. Fold into batter.

Pour into prepared pan, bake for 1 hour and 30 minutes or until a wooden pick inserted in middle comes out clean.

Let cake cool for 20 minutes in pan. Remove cake from pan and cool completely on wire rack.

Dust cake with confectioner's sugar. Garnish with lime twists and raspberries.