Mason-Dixon Recipes

Pork Tenderloin

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.

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