Amy,

A pork tenderloin (they come in packages of two) is always a big hit. You can marinade it any way you like (apple juice, a little apple cider, some brown sugar and some garlic is good - use any recipe marinade you want, just ignore their roasting instructions), then preheat your oven to 500 degrees. Put 'em in and leave them there for just FIVE AND A HALF MINUTES per POUND. (Seriously, get the poundage off the packaging and use a calculator.)
That's it. Then, turn the oven off. DO NOT OPEN THE DOOR FOR ONE HOUR.
I'm serious. Just don't.

In an hour, open up. Rest it for ten minutes, then slice away. Mmmmmm. So tender and juicy, and they'll be all, "Wow! You must have slaved over a stove."
If you really want to go nuts, pork tenderloin is one of the easiest meats to stuff. You could use spinach and mushrooms and Swiss - whatever. Recipes about on the 'net.)
And it looks so elegant when sliced.

Other than that, corn casserole is SO good. I made two this year and they were hits at both events.

Mix 1 package *Jiffy* Corn Mix with one can corn niblets, drained, one can creamed corn, 1 stick butter, melted, and one 8 oz tub sour cream.
Bake in a 9x13 for 45 minutes at 350. Put some shredded cheese atop, bake for 10 more minutes.
Let stand, serve warm.

It tastes like you worked really hard on it.
And I ate the leftovers for breakfast, cold, and some more for lunch, heated.
And it was EVEN BETTAH!


Cathy | Homepage | 12.02.08 - 12:23 am | #