Meat's

Rib Roast with Bourbon Marinade

Ingredients for 8 servings:

• 3 1/2 lb Chuck roast
• 1/3 c Bourbon or brandy or beef broth
• 1/3 c Soy sauce
• 2 tb Brown sugar; packed
• 2 tb Vinegar
• 2 tb Vegetable oil
• 1/2 ts Pepper
• 1 sm Onion; chopped
• 1 Garlic clove; finely chopped

preparation:
Pierce beef with fork several times on both sides.
Mix remaining ingredients in shallow glass dish.
Place beef in dish; turn to coat with marinade.
Cover and refrigerate at least 24 hours, turning
beef occasionally. Remove beef from marinade,
reserving marinade. Cover and grill beef 4 5"
from medium coals, 30 35 minutes for medium
doneness, turning frequently and brushing with
marinade.

Roasted Pork Tenderloins and Vegetables

Yield: 6 Servings

VEGETABLES AND PORK

• 6 ea Ears of frozen niblet corn
• 3 md Sweet potatoes, peeled, cut
  -into 1 1/2 inch pieces
  
• 1 lg Onion, cut into 12 wedges
• 2 ea Pork tenderloins, 3/4 lb ea

GLAZE

• 2/3 c Apple jelly
• 2 T Oil
• 2 t Dry mustard
• 1 t Dried marjoram leaves
• 1/2 t Salt
• 1/4 t Pepper

1. Heat oven to 450 degrees. Place corn in
   large bowl of warm water to partially thaw.
   Place sweet potatoes and onion around sides
   of ungreased 15x10x1-inch baking pan.
   
2. In small saucepan, combine all glaze
   ingredients. Cook over low heat until melted
   and smooth, stirring constantly. Brush about
   half of glaze mixture over vegetables. Bake at
   450 degrees for 25 minutes.
   
3. Remove pan from oven. Turn vegetables in pan.
   Remove corn from water; place in pan with
   vegetables. Place pork tenderloins in center of
   pan. Brush pork and all vegetables wuth remaining
   glaze. Bake an additional 25 to 30 minutes or
   until pork is no longer pink in center and
   vegetables are tender.
   

Nutrition Information Per Serving:

430 Calories, 10 g Fat, 250 mg Sodium