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TUCSON - Today on News 4 Cooks, Steve Sargent from Mr. K's Barbeque stopped by to make:

Marinated Pork Tenderloin with Creamed Corn & Sweet Potato Casserole

Pork Marinade
½ cup olive oil
2 TB soy sauce
1 TB worcestershire sauce
1 clove garlic, minced
½ ts salt
½ ts black pepper

Combine all ingredients, let pork marinate for 2-4 hours
Pan-sear, grill, or smoke tenderloin until it reaches your preferred degree of doneness


Creamed Corn
2 lb corn (fresh or frozen)
8 oz cream cheese
10 oz heavy cream
½ cup sugar
1 ts salt
½ ts black pepper

Combine all ingredients, simmer for 1 hour stirring frequently


Sweet Potato Casserole
6 lb yams (raw)
8 oz butter
1 cup dark brown sugar
½ cup heavy cream
1 ts cinnamon
¼ ts nutmeg
¼ ts clove
2 ts salt
2 cup marshmallows

Roast yams at 350 degrees for 1-1 ½ hours [depending on size]
Peel yams add all ingredients except marshmallows
Mash by hand or whip in mixer
Pour mixture into a casserole dish and top with marshmallows
Bake for 10 minutes at 350 degrees