Carrie’s Recipe

September 24, 2007

Southern Pork Tenderloin and Collard Greens

Med Pork Tenderloin

12 oz can Peaches

6 pieces of bacon (or pancetta)

1 clove garlic

1 stick of butter

salt & pepper

1 Tb corn starch

Place a slit down the middle of the Tenderloin and make a pouch

In a small bowl mash peaches, butter and garlic, save the peach juice for sauce.

Then stuff the peach mixture in the pouch of the tenderloin, wrap the tenderloin with the bacon.

Put in a medium oven pan at 350 degrees for about 1hr ( depending on oven) until done.

Take the peach juice and any dripping from the tenderloin, place in a small sauce pan on medium with about 1 Tb of corn starch to thicken add a pinch of salt and pepper to taste.

Pour over tenderloin.

Collard Greens

1 large bunch of collard greens

Approx 24oz of chicken stock, fill pot about 1/2 to 3/4 full

1 med onion

1/4 cup lemon juice

1/4 cup vinegar

2 ham shanks or hocks

Take large bunch of collard greens soaked , washed and the middle stem removed.

Cut into bit size pieces, put in a large pot and fill with chicken stock, chopped onion, ham shank or hock, lemon juice, vinegar.

cook on low heat for about 3 hours until ham falls off the bone and greens are tender. Lightly drain before serving

Serve with fried potatoes and you have…….YeeeeeHaaaa……..Southern Goodness!!

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