31 October, 1997

Marinated Pork Tenderloin - - Draft

Serve this pork loin as an entree with salad and these green beans, or sandwiched in Sister Shubert's Parker House Rolls as a hot hors d'oeuvres. We like to cook two, for cold snacks the next day.

R's Marinated Pork Tenderloin ingredients
Makes 4 entree servings
1.25 to 1.5-lbs pork loin roll
Cracked black pepper
Garlic powder

24 hours in advance
Unwrap pork loin and trim all fat.

Generously cover entire surface with cracked black pepper, garlic power and Mrs. Dash® Extra Spicy Blend. Press pepper into meat.

Use cotton kitchen twine to tie the pork loin (watch video via FineCooking.com). 

Then, place roll in heavy duty Zip-loc freezer bag and pour bottle of Dale's Original Blend Steak Seasoning into bag. Soak at least one (1) hour, but preferably twenty-four (24) hours in advance.

Bake and serve
Pour off Dale's into 9- x 13-inch casserole and add pork loin {re-season?}. Bake in preheated 350ºF oven for 30 to 45 minutes.

Remove from oven, and tent with foil for {xx} minutes before slicing. Serve warm as as entree, or for hot hors d'oeuvres, heat Sister Schubert's Parker Rolls.

Cut rolls in half horizontally, and if you wish, spread condiment(s) on cut sides of the rolls. Add slice of pork loin to make a party sandwich.

Page Last Modified 20 April 2015

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