What I'm Making Now

These are two of my favorite recipes.  I love pork tenderloin, so when it goes on sale, this is one of the ways I make it.  The biscuits that follow are delicious!  I love sweet potatoes and I love biscuits--a perfect combination!

Honey Spice-Rubbed Pork Tenderloin
1 pork tenderloin (1 lb.)
1/4 cup Catalina dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey


Preheat oven to 425 degrees.  Brush meat with 2 Tbsp. of the dressing.  Mix dry ingredients; rub onto meat.  Place in baking pan.  Mix remaining 2 Tbsp. dressing and honey;  set aside.


Bake 15 minutes; brush with dressing mixture.  Bake an additional 10 minutes or until cooked through (160 degrees).


Remove meat from oven; cover with foil.  Let stand 5 minutes before slicing.


Makes 4 servings
Recipe courtesy of Kraft Foods


Sweet Potato Biscuits
2 cups self-rising flour
1/4 cup packed brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk


In a large bowl, combine the flour, brown sugar, cinnamon and ginger.  Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.


In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened.  Turn onto a lightly floured surface; knead 8-10 times.


Pat or roll out to 1/2-inch thickness; cut with a floured 2-1/2-inch biscuit cutter.  Place 2 inches apart on ungreased baking sheets.  


Melt remaining butter; brush over dough.  Bake at 425 degrees for 10-12 minutes or until golden brown.  Remove from pans to wire racks.  Serve warm.  Yield:  1-1/2 dozen
Recipe courtesy of Taste of Home