MAKING A NEW FAMILY RECIPE! | PIG PICKIN' ROAST & SUMMER SQUASH CASSEROLE!

Hey family!! In today's video we're trying out a new recipe for pork tenderloin roast! You've hear of the Pig Pickin' Cake, well today we're making a Pig Pickin' Roast! I also change up my normal squash casserole recipe and add a load of colorful summer veggies!
Brown Sugar & Pineapple Pork Tenderloin:
NOTE: This is for one roast, I made two in this video. 👍😁
Ingredients:
1 tablespoon vegetable or olive oil
Pork Tenderloin Roast
1/2 cup brown sugar
1 tablespoon paprika
1/2 tsp salt
1/2 tsp pepper
6-8 pineapple slices
1 small can mandarin oranges
Directions:
Preheat oven to 375.
Mix the brown sugar, paprika, salt, and pepper in a small bowl and rub onto the roast on all sides. Sear all sides in a frying pan with the vegetable oil.
Line a baking sheet or pan with foil and place roast fat side down onto pan. Slice the roast a few times, not going all the way to the bottom, and place a pineapple slice inside. Top with a few mandarin oranges and pour over the juice from the can. Cover and bake for 30 minutes. Remove foil and an additional 15 minutes.
Summer Squash Casserole Recipe:
4-6 medium yellow summer squash, thinly sliced
1 large red onion, thinly sliced
2 zucchinis, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and black pepper
1 sleeve of Ritz crackers, crushed medium to fine
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Add butter to a frying pan. Saute the squash, onion, zucchini, and red pepper until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Copycat Cracker Barrel Carrots:
Ingredients :
NOTE: I doubled this recipe in today's video.
1 pound baby carrots
11/2 tablespoons butter
2 tablespoons brown sugar
Boil carrots in pot with water until tender, around 20 minutes. When they are tender drain half the water from the pot. Return to heat and add butter and brown sugar. Heat to a simmer. Simmer for at least 10 minutes.