d. Pork

3 pounds pork tenderloin
3 cloves garlic, minced
1 small onion, minced
2 tablespoons dried parsley
3 tablespoons dijon mustard
1/4 cup plain low-fat yogurt
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 teaspoon black pepper
3-4 drops Tabasco sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup white wine or white cooking wine (optional)

Preheat oven to 350 degrees. Grease the smallest baking dish available that is large enough to fit your pork loin.

Place whole pork tenderloin in baking dish. In a separate bowl, mix together the rest of the ingredients. Pour over pork, cover, and bake at 350 degrees for 1 1/2 hours or until internal temperature reaches 170 degrees.

When done, remove tenderloin from dish, place on a cutting board, cover with aluminum foil, and allow to sit for about 20 minutes. Slice tenderloin, using juice in pan for sauce.

Today’s and tomorrow’s recipes come from a dear family friend, Mr. Charles Weatherly. Today’s Coke Cooked Ham is sure to be a favorite for Christmas day!

1 large ham, uncooked with bone in (Bryan or Smithfield)
1 – 1 ½ cans of Coke, regular, depending on the size of the ham

Cook in a large baking pan that will hold the ham. Place the ham in heavy duty aluminum foil, about 4 layers, and before sealing, add the coke. If a very large ham, pour in 1 ½ cans of Coke. Seal it real securely by wrapping with several sheets of foil. It needs to be air tight.

Preheat the oven to 425 degrees and cook ham covered and sealed for 1 hour. Cut the heat down to 250 degrees and cook an additional time of about 45 to 48 minutes per pound of ham.

Allow 45 minutes to an hour for the cooked ham to sit before removing the foil. The meat should just pull off rather than have to be sliced. Also, if you like the juice (au jus) from the ham as gravy, you can pour it in a side dish for dipping onto each serving of ham.