Page 18 - Lachicotte 2020

Our Jezebel Sauce

From: Nancy Siau
Favorite Ingredients
1 (15-ounce) can crushed pineapple
1 (10-ounce) jar apricot all-fruit preserves
3 tablespoons dry mustard
½ cup prepared horseradish
1 teaspoon black pepper
Recipes Preparation
Mix together and store in the
refrigerator. Serve with ham or pork
tenderloin. Delish on ham biscuits!

We asked members of the Lachicotte Team to share their
favorite dishes, those they prepare at home and those
they take to gatherings of all sorts – family reunions,
church potlucks, neighborhood block parties. We hope
these dishes will become your favorites, too.

Marty’s Pork Tenderloin Preparation
From: Mrs. Whaley Entertains – page 172 Pat dry the tenderloins and salt and
Nancy Siau’s Favorite pepper to taste.
Ingredients Heat the olive oil in a large, deep frying
2 pork tenderloins pan that has a tight-fitting lid. Sear the
tenderloins in the oil, turning to brown
Salt and ground black pepper to taste all sides. Stir in the garlic, Worcestershire
2 tablespoons olive oil sauce, soy sauce, and rosemary. The pan
2 cloves garlic, minced juices will start to become crusty; scrape
½ tablespoon Worcestershire sauce them up and stir in the flour or cornstarch
½ tablespoon soy sauce and apricot jam.
Turn the heat to low and cover the pan.
1 teaspoon dried rosemary Simmer for about 45 minutes, until the
or 1 tablespoon fresh tenderloins are cooked through. You may
1 tablespoon all-purpose flour or cornstarch, need to add a little water periodically while
dissolved in 1 cup water they simmer, as the pan juices evaporate.
Remove the tenderloins from the pan, slice,
½ cup apricot jam and drizzle with any extra juices before
serving. Serves 8 people

14 Our Recipes | Carolina Gold