What's Cooking? Wednesday

As you know, I am a little bit of a cook book/new recipe junkie. I love trying new recipes! Frequently when visiting some where, I'll fill a few quite minutes by flipping through the cookbooks that reside there. Of course, at my mom's or grandma's I'm usually digging through their recipe files--the tried and true that I have missed when digging on previous visits. The thing about the recipes I am most often drawn to, is the ingredient list. The ingredients need to be items that I frequently keep on hand, know I have on hand or that I can easily pick up at the local market here in the sticks.
When the kids and I were in Ohio to visit our sweets friends, I took time one afternoon to flip through a few of Jill's cookbooks. I found a few recipes that I am so anxious to try. The first one made it's debut on Monday night. It was quite tasty. I did a little improvising based on what I know our family likes and the ingredients on hand...

Alabama Style Pork Tenderloin
3 cups OJ
1/4 cup soy sauce
2 tablespoons garlic, chopped
2 tablespoons dried rosemary (I subbed a little thyme)
3 oz. frozen lemonade concentrate
1 1/2-2 pound pork tenderloin
2 tablespoons oil
1 tablespoon flour (all purpose)
1 onion, sliced
1 green pepper, sliced (I omitted this)

Combine OJ, soy sauce, garlic, rosemary and lemonade. Divide in half. Place half in a zippered bag, leave half in the bowl and set in fridge. Slice tenderloin into 1 inch pieces and place in bag with marinade (I used a 9x13 pan and just turned the meat every once in a while). Fridge for several hours or overnight.
Heat oil in a skillet. Place marinated meat in the skillet. Brown on both sides. Remove from skillet and drain. Place flour, onion, peeper and tenderloin in a plastic bag. Shake. Pour in to a 9x13 pan. Pour over remaining reserved marinade from fridge. Bake 30-40 minutes at 350 degrees.
**I actually just browned on the stove and then baked it in the 9x13 on a 350 degree grill.

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