Southern Recipe Posted by Marianne Brown.

In preparation for Mother's Day we reminisce over past mealtimes spent around Mama's and Dostie's tables. Laughing at Pop Pop's jokes, talking, passing and re-passing our plates. Dostie's pork tenderloin is a Sunday family favorite and is a recipe request from one of our cousins. 

We will be celebrating Mama, Dostie, and our Aunt Mary this Sunday along with the newest member of our family, Joe Brown (our new nephew). We thank our mothers and appreciate the unconditional love, support and constant care they give us. Happy Mother's Day and we love you all! 

*Pork is a preferred meat in the South, the tenderloin being one of the most tender cuts, ​as well as Dostie's favorite when given the option. 
~Kate & Marianne 
 Pork Tenderloin

Prep: 10min. / Cook: 1 hr. per pound / Serves: 6

 Preheat over to 325.Place tenderloin on top of aluminum foil that is long enough to wrap around the meat. Place onions and apples in the pocket of foil. Pour worcestershire sauce and balsamic vinegar on to the tenderloin and rub it with sugar. Sprinkle the top with salt and pepper. Enclose all of the ingredients in the foil and place into preheated over, and cook based on weight (1hr. per pound). Once pork tenderloin is done, remove it from the oven, open the foil and allow it to rest for about 10 minutes in all of the juices. Place the tenderloin onto a platter, cut, drizzle juices over the top, serve and enjoy!

Enjoy this southern recipe in this collection of our southern cuisine - let's gather the best southern food ideas for The Southern Coterie cookbook.

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Tags: Cocktails&Cuisine, c-teamblog, southerncuisine, southernfood, southernrecipes


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Comment by Cheri Leavy on May 9, 2013 at 1:20pm

Your photography is gorgeous and this is going be one of my weekend meals, thanks!

Comment by Caroline Kinney on May 9, 2013 at 10:38am

this looks DELICIOUS!!!!

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