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Submitted by: Debra Donaldson
Florala, AL
Originally shared on the web 03/07/2011
3 c. orange juice
1/4 c. soy sauce
2 T. garlic, chopped
2 T. dried rosemary
3 oz. frozen lemonade
1-1/2 to 2-lb. pork tenderloin
2 T. oil
1 T. all-purpose flour
1 onion, sliced
1 green pepper, sliced
Combine orange juice, soy sauce, garlic, rosemary and lemonade together; divide in half. Place half of the marinade into the
refrigerator and place the remaining half into a plastic zipping bag.
Slice the tenderloin into one-inch pieces. Place the tenderloin in
the plastic bag with marinade, turn bag several times to make sure tenderloin is coated with marinade. Keep meat and marinade in
zipping bag, and refrigerate for several hours or overnight. Heat oil
in a skillet and place marinated tenderloin in skillet; discard marinade in the plastic zipping bag. Brown the tenderloin pieces on both sides. Remove from skillet and let drain on paper towel. Place flour, onion, pepper and tenderloin into a plastic cooking bag; shake thoroughly. Arrange tenderloin mixture in a 13"x9" baking dish; set aside.
Remove reserved marinade from refrigerator and pour over the
tenderloin mixture. Bake at 350 degrees for 30 to 40 minutes.
Makes 4 servings.