• Laurel Contributor

Passionate Cook Shares a Favorite

by Jenny King

Tammy Lowe teaches Title One reading to grades three through six in Sylva, is a native Highlander, and has a rich history here. She comes from a close-knit family and had a difficult time choosing which recipe to share with The Laurel readers. This one in particular means a lot to her.

She explained, “I had to come up with something that would be portable so we could take it to the Fidelia Eckerd Living Center. My granny had a heart attack and had to spend the rest of her life at the facility. So for the next four years we brought Christmas to her. Growing up, we always had Christmas with my grandparents on Christmas Eve.

“I chose the tenderloin because I could make sliders with it. The original recipe comes from the ‘Fanny Farmer Cookbook.’ Once I found the Pork Tenderloin Recipe and tried it on my family, they fell in love with it. It has now been a holiday favorite for over 25 years.”


6-8 Pork Tenderloins

1 1/2 cup Olive Oil

1 tablespoon of Onion Powder

1 tablespoon Garlic Powder

1/2 cup packed Brown Sugar

1/2 cup of Soy Sauce

1 tsp. Pepper

1 tsp. Salt


Mix all of the ingredients together and pour over four tenderloins. Let the tenderloins rest in the refrigerator overnight.

Broil, either using the oven broiler, or on the grill on high heat. The sugar makes an excellent crust. Cook for 20-25 minutes. Rotate the pork loins while they are cooking. Let the meat rest before slicing.

Discard the marinade after the tenderloins have been removed. Enjoy!

The Laurel Magazine

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