%%USERNAME%%    %%ACCWORDS%% %%ONOFF%% |
 |
My Recipe Book, constantly being added to |
Everyone has barbecue at tailgates in the South, and it can be really high in fat. Everyone wants to have fun and food that they're used to. But you can still have pork tenderloin and grill it up and have different barbecue sauces. — Dottie Ryan After the Revolutionary war, pioneers began heading west and they took their indispensable pigs with them. A wooden crate filled with young pigs was often hung from the axles of prairie schooners. As western herds grew, the need for pork processing facilities became apparent. Specific cuts of meat became more valuable, particularly the tenderloin. Packing plants began to spring up in major cities—the first commercial slaughterhouse was in Cincinnati, which became known as Porkopolis. More pork was packed there than any other place in the Midwest. Perhaps that’s why the pork tenderloin sandwich is a staple of midwest cooking. INGREDIENTS 2 lb pork loin 3-4 medium potatoes, quartered 1 medium onion, thick-sliced 2 cups Dr. Pepper 3 tbsp brown sugar 2 tbsp olive oil 1 tbsp barbecue sauce 1 tbsp soy sauce 1 tsp garlic powder 1 tsp salt 1/4 tsp pepper DIRECTIONS Brown meat in olive oil. When browned, place onions and potatoes in bottom of skillet and place pork tenderloin on top. Mix together other ingredients in a bowl and pour over the top of the tenderloin. Cook on low for 45 minutes. |
View Portfolio
Visit Notebook
Send Gift Points
Awards
Badges
Send Email
Community Newsfeed
General Discussion
Sponsored Items
Book of Trinkets
Static Items
Books
Groups
Interactive Stories
Audio
Campfire Creatives
Community Notes
Crossword Puzzles
Documents
Folders
Images
In & Outs
Madlibs
Photo Albums
Polls
Product Reviews
Quizzes
Survey Forms
Web Pages
Word Searches
