The February Feast celebrates Valentine’s Day (February 14th), and the occasion in 1956 when Elvis Presley came to Winston-Salem and performed at the Carolina Theatre. See the upcoming post about Elvis’ visit on February 16th.
“Love Me Tender” Pork Loin is an easy-to-make and delicious dish, and rewarms well for leftovers. Serve with potatoes, wild rice, or macaroni and cheese, and a vegetable or salad.
Ingredients:
1 pork tenderloin (usually comes in two pieces)
Marinade:
¼ c. soy sauce (lite or regular)
1 T. onion, grated
1 clove garlic
¼ tsp. pepper
½ tsp. sugar
1 T. vinegar
Directions:
Prepare the marinade by adding all ingredients to a resealable plastic bag. Place the pork tenderloin pieces in the bag, distributing the marinade well over the meat. Seal the bag and place it in a dish, turning several times as it marinates all day in the refrigerator. When ready to cook, remove the tenderloin from the bag and discard the marinade. Place the meat in a casserole dish and bake uncovered at 300 degrees for 1½ hours. Meat can be turned once halfway through cooking. Remove dish from the oven and let the meat sit for a few minutes, covered, before slicing.
Prepare a mustard sauce to accompany the tenderloin by stirring together 1/3 c. mayonnaise, 1/3 c. sour cream, 1 T. dry mustard, 1 T. green onion, and 1½ tsp. vinegar. Refrigerate sauce until ready to serve. This sauce is especially good with pork dishes.
See the separate dessert post for Cherries in the Snow.
