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RECIPE # 5268 - LYNNE TOLLEY'S PORK TENDERLOIN WITH APRICOT CASSEROLE - Fri., Nov. 14, 2014

Posted at 5:50 PM, Nov 13, 2014
and last updated 2015-09-12 05:43:45-04

LYNNE TOLLEY / MISS MARY BOBO'S

Oven Roasted Pork Tenderloin

¼ cup soy sauce
¼ cup ketchup
¼ cup whiskey
½ cup brown sugar
½ teaspoon garlic powder
2 lbs pork tenderloin

Heat the oven to 450 degrees. Combine all ingredients but pork in a saucepan. Bring to a boil and simmer until slightly thickened, about 5 minutes. Place the tenderloin on a foil-lined baking pan. Brush with the sauce. Roast for about 30 minutes or until the internal temperature is 155 degrees. Excess sauce will burn on the foil; ignore that. Remove from oven and let rest for 10 minutes before slicing.

Serves 6.

Apricot Dinner Casserole

4 cans (15.25 oz each) apricot halves in heavy syrup, drained

½ cup dried cranberries

¼ cup whiskey

1 ½ cups brown sugar

2 cups butter cracker crumbs (Ritz or Town House)

½ cup (1 stick) butter, melted

Cinnamon to taste

Cover cranberries with whiskey to plump 30 minutes early. Heat the oven to 350 degrees. Grease a 9 X 13 casserole dish. Place apricots cut-side up in the dish. Scatter cranberries and whiskey over apricots. Sprinkle with the brown sugar and the cracker crumbs. Drizzle with the melted butter. Bake 45 minutes or until the casserole is bubbly and golden brown. Season with sprinkle of cinnamon.

Serves 10 to 12.