Country music star Trisha Yearwood shared these recipes from her new cookbook.
The combination of ginger and orange makes this a tasty recipe. The little medallions, garnished with orange slices, are pretty, too. The tenderloin cooks quickly. The only thing you have to remember is that you need to marinate the pork the night before you want to serve it.
½ cup teriyaki marinade
¼ cup apple cider vinegar
2 tablespoons minced garlic
¼ cup ginger sauce
¼ cup orange juice
2 pork tenderloins, about 1 pound each
4 tablespoons olive oil
1 medium red onion, coarsely chopped
¼ cup teriyaki sauce
¼ cup V8 juice
¼ cup honey
¼ cup orange marmalade
Mix the teriyaki marinade, vinegar, garlic, ginger sauce, and orange juice. Pour this mixture over the tenderloins in a roasting pan. Cover and refrigerate overnight.
The next day, preheat the oven to 350°F.
Heat the olive oil in a heavy skillet. Remove the tenderloins from the marinade and put them, along with the chopped onion, in the hot oil. Sear the meat on all sides. Return the pork and onion to the marinade in the roasting pan. Cover loosely with foil and bake for 20 minutes.
Mix the teriyaki sauce, V8 juice, honey, and orange marmalade. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into ¼-inch crosswise pieces and arrange on the top and sides of the tenderloins. Return the meat to the oven and bake, uncovered, for an additional 15 minutes, or until the orange slices begin to curl. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
This dish meets all the requirements for the perfect potluck take-along. It’s a crowd pleaser, it’s big enough to feed a crowd, and it’s easy to transport. Beth takes this to church suppers, but I just make it for Garth and the girls. We never have any leftovers!
6 slices bacon
1 teaspoon minced garlic
1 cup chopped onion
1 cup chopped bell pepper
3 14.5-ounce cans diced tomatoes with liquid
1 2.25-ounce can sliced ripe black olives, drained
1–2 tablespoons dried oregano, according to taste
1 pound ground beef, browned and drained
12 ounces thin spaghetti, cooked and drained
2 cups grated Cheddar cheese (5 ounces)
1 10-ounce can cream of mushroom soup
¼ cup water
¼ cup grated Parmesan cheese
Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
In a large skillet, cook the bacon until slightly crisp, then cut it into smaller pieces. Remove the bacon and sauté the garlic, onion, and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon, and the cooked beef. Simmer this mixture, uncovered, for 10 minutes. Place half of the spaghetti in the prepared pan. Top the spaghetti with half of the vegetable-beef mixture. Sprinkle this layer with 1 cup of Cheddar cheese. Repeat the layers. Mix the canned soup and water until smooth, and pour over the casserole. Sprinkle the top with Parmesan cheese. Bake, uncovered, for 30 to 35 minutes, or until heated through.