Stuffed Pork Tenderloin

Stuffed Pork Loin

4 celery ribs, sliced

1 onion, diced

2 Tbsp. butter

6 C cubed bread

Salt and pepper to taste

2 Lb pork tenderloin

2 Tbsp. oil

Sauté celery and onion in butter until tender. In a large bowl combine bread and sautéed vegetable mixture, season to taste and set aside. Down the side along the middle of the pork tenderloin cut a slit leaving about ½ “ on the side. Open the pork so it lays as flat as possible and cover with plastic wrap. Using a meat mallet with a smooth side flatten out the pork to as close  a ½” thickness as possible. Spoon stuffing into tenderloin and tie together with kitchen twine. Place in a roasting pan and cook at 350 degrees for 1 hour or until meat is cooked to 160 degrees. Let stand for 5 minutes after taking out of the oven before slicing.

Many Bean Soup and Cornbread

Many Bean Soup

1/3 C great northern beans
1/3 C baby lima beans
1/3 C lentils
1/3 C pinto beans
1/3 C red beans
8 C water
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 bay leaf
1 large ham hock or ham bone.

Soak the beans overnight, drain and place in a large pot with water. Add onion, celery, garlic, bay leaf, and ham hock. Bring to a boil and then reduce heat to low. Cover and simmer until all the beans are tender about 3 hours. Remove and cool the ham hock slightly, remove the meat from the bone and return meat to the pot. Stir and serve.

 
Corn Bread

1 C yellow cornmeal
1 1/2 C flour
3/4 C sugar
4 tsp. baking powder
1 tsp salt
1 C milk
2 eggs
1/4 C oil

Combine everything and mix well, pour into greased muffin tins or a greased loaf pan. Bake at 425 degrees for 20-25 minutes or until golden brown.