NEWPORT NEWS—Vicki Siokis Freeman goes to great lengths to make sure her guests have good food.
"I love to have a little bit of everything for everyone," says Vicki, businesswoman and wife of Bobby Freeman, developer of the Port Warwick neighborhood in Newport News. "I am a picky eater and when I invite guests to a function, I want them to know there will be something for them to enjoy."
APRICOT GLAZED PORK TENDERLOIN
"It looks fancy served on a platter," says Vicki, who loves to use pretty platters, bowls and cups to dress up events.
1½-2 pounds Smithfield Gold Label pork tenderloin
¼ cup soy sauce
¼ cup cider vinegar
2 tablespoons dark brown sugar
2 tablespoons honey
2/3 cup apricot preserves
1½ teaspoons Dijon mustard
Place tenderloin in a large shallow dish. In a small bowl, combine soy sauce and next 3 ingredients, and pour mixture over tenderloin. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Drain tenderloin, reserving marinade, and place in a large shallow baking pan. Spoon ¼ cup of the reserved marinade over tenderloin. Bake 30 to 40 minutes, basting every 10 minutes with remaining marinade.
Remove from oven and drain marinade. In a small bowl, combine preserves and mustard. Spoon over meat. Bake 10 additional minutes or until a meat thermometer registers 155 degrees. Cut into thin slices and serve with apricot mixture.
Yield: 4-6 servings
-- "Very Virginia" cookbook by the Junior League of Hampton Roads