2 (3/4-pound) pork tenderloins 1/4 cup honey 1/4 cup soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger 1 tablespoon minced garlic 1 tablespoon ketchup 1/4 teaspoon onion powder 1/4 teaspoon ground red pepper 1/4 teaspoon cinnamon Place tenderl

By NEMS Daily Journal

Pork Tenderloin
2 (3/4-pound) pork tenderloins
1/4 cup honey
1/4 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1/4 teaspoon cinnamon
Place tenderloins in a 7×11-inch baking pan or plastic ziptop bag. Combine honey and remaining ingredients, stirring well to combine. Pour over meat, cover and marinate in refrigerator for 6 to 8 hours, turning occasionally.
Remove meat from marinade, reserving marinade. Grill pork over medium heat, 25 to 35 minutes, turning often and basting with reserved marinade.
To serve, slice pork thinly and arrange on a serving platter. If you have any leftovers, serve on buns with homemade barbecue sauce.
Homemade BBQ Sauce
2 tablespoons bacon fat or olive oil
2 tablespoons dehydrated onion
2 teaspoons fresh minced garlic
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup molasses
2 cups chicken stock
1 (40-ounce) bottle ketchup
11/2 tablespoons freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons dry mustard
2 tablespoons fresh lemon juice
1/4 cup Worcestershire sauce
1/2 cup balsamic vinegar
1/2 cup cider vinegar
Preheat oven to 300 degrees.
In a 3-quart Dutch oven, heat fat or oil over low heat. Add the onions and garlic and cook for 3 to 4 minutes. Stir in the remaining ingredients. Place the sauce in the oven and bake for 2 hours, stirring every 15 minutes.
Note: This sauce has a long shelf life and is easy to double and freeze.
Sweet Potato
Casserole
3 cups cooked, mashed sweet potatoes
1 cup sugar
1 stick margarine
2 eggs, lightly beaten
1 teaspoon vanilla
1/3 cup milk
Topping
1 cup brown sugar
1/2 cup self-rising flour
5 tablespoons cold butter
1/2 cup chopped pecans
Combine potatoes, sugar, margarine, eggs, vanilla and milk in an electric mixing bowl. Mixture will be runny. Blend until well-combined. Do not scrape the beaters. Pour mixture into a baking dish.
With a pastry blender, combine topping ingredients and put on top of potato mixture. Bake at 350 degrees for 30 to 35 minutes.
Note: This can be frozen. Make the sweet potato part, but do not freeze with the topping on it. Make that later.
Julia’s Apple Crumb Pie
5 to 7 apples, peeled and diced
1 cup sugar, divided
1 teaspoon cinnamon
1 unbaked pie crust
1 stick cold butter
3/4 cup self-rising flour
Combine apples, 1/2 cup sugar and cinnamon and place in unbaked pie crust. It will look too full, but pile everything in.
With a pastry blender, combine cold butter, remaining 1/2 cup sugar and flour. Sprinkle over apples. Pat on top and in all the crevices. Bake on bottom rack of oven at 400 degrees for 15 minutes, then bake at 350 degrees for 1 hour.
6-Week Bran Muffins
1 cup canola oil
3 cups sugar
4 eggs, beaten
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 quart low-fat buttermilk
1 (15-ounce) box Raisin Bran
Chopped pecans (optional)
Extra raisins (optional)
Dried cranberries (optional)
In a large mixer bowl, combine oil and sugar. Add eggs. Mix together the flour, soda and salt and add to the mixture in the bowl alternately with buttermilk. Add cereal, and pecans, raisins and cranberries, if using.
This mixture will hold in the refrigerator for about 6 weeks or you can bake muffins immediately and eat them or freeze them.
When ready to bake, fill paper muffin cups in muffin pans. Bake at 375 to 380 degrees until done. Cool.
If freezing, place in a ziptop bags and seal. When read to use, take one out, wrap it in a paper towel, and microwave it for about 30 seconds.
Makes 3 to 31/2 dozen.