Alabama-style Pork Tenderloin

Description

Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

• Makes 4 servings.

Ingredients

• 3 cups orange juice
• ¼ cup soy sauce, dark or light only
• 2 tsp. garlic, chopped
• 2 tsp. dried rosemary
• 3 oz. frozen lemonade or (1 ¾ cup lemon juice)
• 1 ½ – 2 lbs . pork tenderloin
• 2 tbsp. oil, corn, olive, or vegetable only
• 1 tbsp. all-purpose flour
• 1 onion, sliced or minced, red, white, or yellow only
• 1 green pepper (Jalapeño or Bird's Eye), sliced but deseeded if desired

Directions

1. Combine the first 5 ingredients together and divide in half.
2. Place half of the marinade in the refrigerator and the other half into a plastic zip bag.
3. Slice the meat into 1-inch pieces with the chef's knife and place them in the bag.
4. Turn the bag several times so that the meat gets coated with the marinade.
5. Refrigerate for several hours or overnight. Heat the oil in a skillet and brown the meat on both sides.
6. Drain on paper towels; then place the onion, pepper, and flour into a plastic cooking bag.
7. Shake thoroughly and arrange the meat in a 9-x-13-inch baking pan; set aside.
8. Pour the reserved marinade from the refrigerator over the meat and bake at 350° F for 30–40 minutes. Serve hot and plain or with rice but cut into pieces with a steak knife or a chef's knife then transfer to a large plate.