Bourbon Pork Tenderloin Recipe with Mustard Sauce

Here is a great pork tenderloin recipe and I show you step by step how to cook pork tenderloin.  Have a question about pork tenderloin cooking time?  Need a good pork tenderloin marinade?  It is all here.  

Here is the Recipe Video Tutorial…  

 

 

Bourbon Pork Tenderloin

 

Bourbon Pork Tenderloin with Mustard Sauce
 
Marinating meat is so easy to do and it really gives a big flavor boost! I use Kentucky Bourbon in this marinade for a real taste of the South!
Recipe type: Entree
Ingredients
  • ¼ cup soy sauce
  • ¼ cup Bourbon
  • 2 tablespoons dark brown sugar
  • 2 (1 pound each ) pork tenderloins
  • ⅔ cup sour cream
  • ⅔ cup mayonnaise
  • 2 tablespoons dry mustard
  • 4 green onions, finely chopped
Instructions
  1. Combine the bourbon, soy sauce and dark brown sugar in a glass mixing bowl and stir to combine.
  2. Pour into a large zip lock bag. Add tenderloins and seal. Refrigerate at least 2 hours, turning the meat occasionally.
  3. Remove from the marinade and discard the leftover marinade. Place on a rack in a shallow roasting pan. Bake at 325 degrees for 55 to 65 minutes. ( I like to cook pork until it reaches 160 to 165 degrees on an instant read thermometer)
  4. While the tenderloins bake, prepare the Mustard Sauce. ( Or prepare it a day ahead so the flavors can develop) Note: The flavor is pretty intense, so if you want to tone it down a bit, just use less dry mustard. I love the flavor of this sauce, so I make the recipe exactly as I have given it here.
  5. Combine ⅔ cup sour cream, ⅔ cup mayonnaise, 2 tablespoons dry mustard and 4 chopped green onion. Cover and chill.
  6. When ready to serve, slice the tenderloins and serve with the mustard sauce.

To watch the YouTube Video on how to make the Mustard Sauce for Meat, click here:  Mustard Sauce for Meat

Marinating the tenderloins:

Remember to always marinate meat in the refrigerator – never at room temperature.Don’t use a metal container – always use either glass or plastic.  I like the large zip lock bags the best.    Also, always discard the remaining marinade after use.  Marinating meat like this helps ensure you get a nice juicy result.

After marinating, place the tenderloins on a rack in a shallow roasting pan and bake.

Preparing the Mustard Sauce for Meat:

When ready to serve, slice the tenderloins and serve with the mustard sauce.

Enjoy!

To download the printable recipe with how-to photos, click here:  Bourbon Pork Tenderloin with Mustard Sauce

 

 

Video: Bourbon Pork Tenderloin

Bourbon Pork Tenderloin is a real taste of the South!

Southern Peach Iced Tea Recipe

Here is an iced tea recipe with a real Southern flair!  

It’s not hard to brew iced tea.  In fact…it’s one of the easiest drinks you can make at home.  You can almost always find  a big pitcher of either this Southern Peach Tea or my  Southern Sweet Tea on my kitchen counter — ready for my family to enjoy.      

My friend, Oma, gave me this recipe and I make it all of the time.  I did have trouble finding the Bigelow Peach Tea in our grocery stores so I had to order it off of the internet.  But, it was worth the effort…I make this tea all of the time!

 

Southern Peach Tea
 
Recipe type: Beverage - non alcoholic
Ingredients
  • 5 Regular size tea bags
  • 1 Bigelow Peach tea bag
  • 1 Cup of sugar ( yes, that's right )
Instructions
  1. Microwave water in a glass jar for 5 minutes, or until boiling. If you don't have a glass jar, then you can boil the water in a pan on the stove.
  2. Place the 6 tea bags in the hot water and cover with a lid. Steep the tea bags in the hot water for 5 minutes.
  3. Place a spoon into a glass pitcher - this will help protect your pitcher from cracking when you pour in the steeped hot tea. Add the sugar.
  4. Pour the hot tea brew into the pitcher. Remove the spoon and fill with cold water.
  5. Serve over crushed ice.

 

Microwave about 2 cups of water in a glass jar for 5 minutes, or until boiling.  OR, you can boil water in a pan on the stove as well.

Place the tea bags into the hot water and cover with a lid.  Steep the tea bags in the hot water for 5 minutes.

Place a metal spoon into a glass pitcher.  This helps to absorb some of the heat and protects your pitcher from cracking when you pour in the hot tea brew.  Pour the hot tea brew into the pitcher.  Add the sugar to the pitcher.

Fill the pitcher with cold water.

Stir well and serve the tea over crushed ice.

This will give you a great taste of the South!  Enjoy!

To download the printable recipe with how-to photos, click here:  Southern Peach Tea

 

Video: Southern Peach Tea

Freshly brewed and sweetened…A real taste of the South!

Mounds Candy Bar Pie

I love chocolate…but chocolate and gooey coconut together in a pie is just about as good as it gets!  This is my go – to recipe for dessert .  When you warm each piece in the microwave a few seconds and top with homemade whipped cream – it is absolutely delicious!  This is something like a Mounds candy bar — but warm and full of gooey goodness!

 

Gooey Coconut Chocolate Brownie Pie
 
Serve this with Homemade whipped cream. You can find that recipe under a separate post.
Recipe type: Dessert, Pie
Ingredients
  • 2⅔ cup coconut
  • 1 can sweetened condensed milk
  • 1 stick margarine ( I use unsalted butter )
  • 3 squares unsweetened chocolate
  • ¾ cup sugar
  • ½ cup all purpose flour
  • 3 eggs, beaten
  • 1 tablespoon vanilla
Instructions
  1. Mix the coconut and sweetened condensed milk together; set aside.
  2. Microwave the butter and chocolate together for 3 minutes in a microwave bowl. Remove from microwave and add the sugar and flour to the hot mixture. Stir well.
  3. Gradually add the eggs, one at a time and stir until the chocolate mixture is smooth.
  4. Add vanilla and stir.
  5. Continue stirring to blend well. Pour into a greased pie pan.
  6. Put spoonfuls of the coconut mixture around the top of the pie.
  7. Bake at 325 degrees for 25 minutes. Cool on a wire rack.
  8. Store pie in the refrigerator.
  9. When ready to serve, microwave each piece 15 seconds and top with homemade whipped cream.

 

Pre-heat the oven to 325 degrees.  Mix together the coconut and the sweetened condensed milk;  set aside.  This will make the gooey coconut part of the pie  🙂

In a separate microwave safe dish, microwave the butter and unsweetened chocolate squares together for 3 minutes.  Remove from the microwave and add the sugar and flour to the hot mixture.  Stir well.  Gradually add the eggs, one at a time, and stir until the chocolate mixture is smooth.

Add vanilla and stir.

Stir well to blend.  Pour mixture into a greased pie pan.

Put coconut mix around top.

Bake the pie at 325 degrees for 25 minutes.  Cool on a wire rack.

 

Whipped Cream:

Whip 16 oz of heavy whipping cream until soft peaks form and then add 1/2 cup of sugar and 1 teaspoon of vanilla.  Continue whipping until you have stiff peaks.  For the step-by-step how to on making Homemade Whipped Cream, look at my post for Homemade Whipped Cream   It will be filed under my “Everything Else” section.

Store the pie in the refrigerator and heat each piece about 15 to 20 seconds in the microwave and top with the Homemade Whipped Cream.

“Let’s make life special by sharing great food with our family and friends!”

To download the printable recipe with how-to photos, click hereGooey Coconut Chocolate Brownie Pie

 

Cooker Chops

Great recipe for entertaining!  Fast, easy and tastes wonderful!  No one believes it was prepared in a crock pot.

 

Cooker Chops
 
Recipe type: Main Dish
Serves: 4
Ingredients
  • Four 1½ inch thick pork chops ( loin chops with the bone in)
  • 1 can Cream of Mushroom soup
  • ¼ cup ketchup
  • 2 teaspoon Worcestershire sauce
  • 1 onion, cut into 4 slices
  • Wondra Instant flour
Instructions
  1. Spray crock pot with Pam. Put chops in the crock pot and lay a sliced onion on each chop.
  2. Combine the Cream of Mushroom soup, ketchup, and Worcestershire sauce and whisk together.
  3. Pour the mixture over the chops.
  4. Cover with the lid and cook on low for 8 to 10 hours.
  5. Remove chops. Thicken sauce with the Wondra flour.
  6. Ladle sauce over the chops.

 

To view the complete video recipe, click here:  http://youtu.be/jax2APUx7PM 

 

 

Spray the crock pot with Pam and put the pork chops in the crock pot.  Place an onion slice on each pork chop.

Combine the cream of mushroom soup, ketchup and Worcestershire sauce.  Whisk together.

Pour mixture over chops and cover with the lid.  Cook on low for 8 to 10 hours.

Remove chops to a warm serving platter.  Thicken the sauce with Wondra Instant Flour.  Use a whisk to combine the flour into the sauce.  Ladle the sauce over the pork chops.

Lets make life special by sharing great food with our family and friends!  Enjoy!

 

To download the printable recipe with how-to photos, click here:  Cooker Chops

 

 

 

Cool Summer Salad

This recipe was given to me over 30 years ago by my girl’s Grandma Great.  It’s full of pineapple, mandarin oranges, marshmallows and creamy vanilla pudding.  It goes together in a snap and you can serve this as a side salad or a light summertime dessert. This can also be made ahead and frozen until needed.  Our family has enjoyed this recipe many times over the years and I think your family will like it too!

 

Cool Summer Salad
 
Recipe type: Salad
Ingredients
  • 20 oz can crushed pineapple
  • 3.4 oz package instant vanilla pudding
  • 8 oz Cool Whip, thawed
  • 1 cup miniature marshmallows
  • 15 oz can mandarin oranges, drained
Instructions
  1. Mix crushed pineapple and dry pudding mix together.
  2. Fold in the Cool Whip.
  3. Stir in mandarin oranges and marshmallows.
  4. Chill well before serving.
Notes
This can be made ahead and frozen until needed.

 

Mix pineapple with dry pudding mix.

Fold in Cool Whip.

 

Add oranges and  marshmallows.

Stir to combine and chill until serving time.  To serve as a dessert, place Cool Summer Salad in Martini glasses or individual serving bowls.

 

To download the printable recipe with how-to photos, click here:  Cool Summer Salad

 

To view the complete video recipe, click here:     http://youtu.be/W-JJdI-5M08

Sugared Strawberries

Looking for Fresh Strawberry Recipes? 

I love easy strawberry recipes!  This Southern treat will make your taste buds dance with delight!  The trick to great sugared strawberries is to let them set at room temperature long enough to develop a fantastic syrup.  Use this recipe with Strawberry Shortcakes ( either homemade – or store bought pound cake), over vanilla ice cream, with waffles or french toast, or just enjoy a simple bowl of Southern Sugared Strawberries.  My daughter Kacy, calls these ” Sugared Down Strawberries”.  However you choose to enjoy them – they are a summertime treat!

 (This is my Mom’s antique milk glass bowl which she recently gave to me.  I think it’s perfect for the Sugared Strawberries! ) 

Sugared Strawberries
 
Recipe type: Dessert
Ingredients
  • 16 oz whole fresh strawberries
  • ¾ cup sugar
Instructions
  1. Wash and slice the strawberries - removing the leaves and stems. I like to cut them into quarters.
  2. Add the sliced or quartered strawberries and the sugar to a bowl.
  3. Stir gently to combine well.
  4. Cover the bowl with plastic wrap and let set at room temperature for about 2 hours.
  5. Stir well before serving.
Notes
Sugared strawberries are good served over pound cake, shortcake, ice cream, waffles or french toast.

Watch my How-to Video for Sugared Strawberries!

Video: Sweetened Strawberries


This Southern treat will make your taste buds dance with delight! Learn the secret trick for making that yummy syrup with Sugared Strawberries!

 

 

 

 

Wash and slice the strawberries removing the leaves and stems.

 

Add the sliced strawberries and the sugar to a bowl.

Stir gently to combine well.

Cover the bowl with plastic wrap and let set a room temperature for about 2 hours, or refrigerate for up to 4 hours. ( I prefer to let the strawberries set out at room temperature because they get very soft when they are refrigerated.)

Stir well before serving. The strawberries will develop a wonderful syrup as they set at room temperature.  These are good served over shortcake, pound cake or ice cream.

To download the printable recipe with the how-to photos, click hereSugared Strawberries

 

Vickie’s Fried Corn

What can I say about this easy, go-to recipe?? I have been making this for years and everyone absolutely LOVES it! This is an example of taking a perfectly healthy food and making it somewhat unhealthy, but it sure tastes good. The butter and sugar give the corn a sticky sweet goodness that makes a great side dish for any meal!

 

Vickie's Fried Corn
 
Prep time
Cook time
Total time
 
Recipe type: Side Dishes
Serves: 4
Ingredients
  • Two 16 oz cans canned corn
  • ½ stick unsalted butter
  • ½ cup sugar
Instructions
  1. Drain one can of corn and use the other can with all of the liquid. Add both cans to the skillet.
  2. Dot with butter pieces and sprinkle sugar on top.
  3. Simmer 30 minutes to develop that sticky goodness!

 

Drain one can of corn and use the other can with all of the liquid. Add both cans to a skillet.

Dot with butter pieces and sprinkle sugar on top.

Simmer 30 minutes to develop that sticky goodness!

Servings: 6

To download the printable recipe with how-to photos, click here:Vickie’s Fried Corn

 

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