4 cloves garlic, chopped

1 lemon, zested and juiced

2 tablespoons chopped oregano leaves, plus more for garnish

1/2 cup canola oil

1 1/2 pounds pork tenderloin

Salt and freshly ground black pepper
Directions

1. Combine the lemon juice, lemon zest, oregano, garlic and oil in a food processor or blender and run until mix is a paste.

2. Place the tenderloin in your baking dish and coat completely with the paste.

3. Place in refrigerator, covered for 1 to 3 hours.

4. Heat a grill to medium high.

5. Take pork out of marinade, season to taste with salt and pepper. Discard remaining marinade.

6. Place on grill till temperature reaches 140 degrees, turning as necessary.

7. Take off grill, tent with foil. Let rest 8 to 10 minutes.

8. Slice and serve.

Ingredients
2 16 oz——————————————————-pork tenderloins
Your Favorite Dry Rub
Olive Oil

1.  Rub tenderloin with olive oil.
2.  Rub dry rub all over tenderloin.
3.  Bake in preheated oven 350 degrees about 25 to 30 minutes.  Check with a meat thermometer.  You are looking for 140 degrees.
4.  Tent with foil, let stand for 10 minutes or so
5.  Cut pork across the grain in thin slices to serve.

Ingredients
1 16oz—————————————–pork tenderloin

1/8 teaspoon———————————ground cloves

1/4 teaspoon———————————cayenne pepper

1/2 teaspoon———————————ground ginger

1/2 teaspoon———————————garlic powder

1/2 teaspoon———————————onion powder

1 teaspoon————————————ground allspice
1 teaspoon————————————ground cinnamon

2 teaspoons———————————–brown sugar, firmly packed
3/4 teaspoon———————————salt, divided

1/2 teaspoon———————————black pepper
1 1/2 teaspoons—————————–dark honey

1 teaspoon———————————–tomato paste

2 teaspoons———————————-white vinegar

Directions
1.   In a bowl, combine the ginger, allspice, garlic powder, onion powder, cayenne pepper, cinnamon, cloves, brown sugar, 1/2 teaspoon of the salt and the black pepper.
2.   Place the meat into the bowl and rub the spice mixture over the pork. Let stand for 15 minutes.
3.   Heat grill, gas or charcoal, to medium high.
4.   Combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt in a small bowl.
5.   Mix. Set aside.
6.   Put the pork on the grill rack or broiler pan. Grill at medium-high heat, browning on all sides, turning if needed, about 3 minutes on each side.
7.   Reduce the heat and cook for about 15minutes.
8.   Baste every 3 minutes with the honey/vinegar mixture and cook until meat thermometer inserted into the thickest part reads 140 degrees.
9.   Transfer to a cutting board, tent with foil and let rest about 10 minutes.
10.  Slice pork across the grain, arrange in a nice pattern on plates.

2 12oz to 16oz————————————-pork tenderloins
1/2 cup———————————————-soy sauce
juice of one lemon
2 cloves———————————————-garlic, minced
1tablespoon—————————————-tarragon
2 teaspoons—————————————–dried basil
1 tablespoon—————————————chopped chives
1 teaspoon——————————————dried sage
1 teaspoon——————————————black pepper

Directions:
1. Place tenderloins in large zip lock bag.
2. Mix all other ingredients together in a bowl and pour into bag.
3. Give a squeeze to cover tenderloins and refrigerate overnight.
4. Grill on med-low heat.
5. Baste with leftover marinade.
6. Will take about 20 minutes.
7. Remove, tent with foil and let meat rest for 10 minutes before cutting.

Directions:
1.  Trim pork of excess fat and silver skin, then cut crosswise into 1/4-inch-thick slices.
2.  Cut each slice into 3 strips.
3.  Cook onion in oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes.
4.  Add garlic and cook, stirring, 1 minute.
5.  Add ketchup, chili sauce, Worcestershire sauce, vinegar, hot sauce, and water and simmer, uncovered, stirring occasionally, about 5 minutes.
6.  Add pork and simmer, covered, until pork is cooked through and tender, 8 to 10 minutes.
7.  Transfer pork with a slotted spoon to a bowl and cover to keep warm.
8.  Boil remaining sauce, stirring occasionally, until slightly thickened, about 3 minutes.
9.  Pour sauce over pork.

Yield: 6 servings
Ingredients

1 to 2——————————————–16oz Pork Tenderloin
2 bottles—————————————-Your Favorite Beer
2 tablespoons———————————White Wine Vinegar
2 ————————————————-Potatoes,Qquartered
2 ————————————————-Carrots, Quartered
1 1/2———————————————Teaspoons Salt
1 ————————————————-Teaspoon Whole Black Peppercorns
1 package—————————————Dry Onion Soup Mix

Directions

1.  Combine all in your crockpot.
2.  Cover and cook on low for 4 hours.
3.  Shred or just cut up and enjoy with your favorite BBQ Sauce.

Yield: Serves 6

Ingredients:

3- pounds ——————————pork tenderloin
1 quart———————————- reduced pork or beef broth
1/2 cup ———————————-brown mustard
1/2 cup———————————- yellow mustard
1 1/2 tablespoons———————-horseradish
1 1/2 tablespoons——————— ketchup
1 1/2 tablespoons——————— brown sugar
2 cloves———————————-minced garlic
8—————————————— small red potatoes
2—————————————— carrots peeled
1 can———————————— pineapple rings

Directions:
1.  In saucepan, place pork or beef broth, brown and yellow mustard, honey, horse- radish, ketchup, brown sugar and garlic. 2.  Simmer on low and reduce about 1/3.
3.  Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat.
4.  Remove from grill when done (145 degrees F). About 1 hour on low heat.
5.  Grill vegetables and pineapple during last half of the cooking time and serve with the meat.

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: Serves 4

Ingredients:

1———————————-16oz pork tenderloin
1/2——————————- cup red wine vinegar
1/4——————————- cup fresh cilantro
1/4——————————- cup olive oil
1/4 ——————————-cup melted butter
3 tablespoons ——————fresh oregano
2 tablespoons——————chipotle chiles in adobo sauce (about 3 chiles)
3 cloves ————————-garlic
1 tablespoon——————– brown sugar

Directions:
1.  Cut pork tenderloin into 1 inch cubes.

2.  Combine vinegar, cilantro, oregano, chiles, garlic, and brown sugar in a food processor. Start processor and pour in olive oil and melted butter slowly until smooth. Set aside 1/3 cup of marinade and pour the rest into a zip-top bag.

3.  Add pork cubes and mix. Refrigerate for at least 4 hours.

4.  Preheat grill for a medium high heat.

5.  Thread pork onto skewers and place on hot grill. Grill for about 12 to 15 minutes (look for an internal temperature of 145 degrees F.), turn occasionally and brush with reserved marinade.

6.  Remove from grill and serve.

4———————————large garlic cloves, pressed
4 teaspoons——————-chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons ————–coarse salt
1/2 teaspoon——————ground black pepper
1 to 2 16 oz——————– pork tenderloins
Fresh rosemary sprigs

Directions
1.  Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil.

2.  Mix first 4 ingredients in bowl. Rub garlic mixture all over pork.

3.  Place pork, fat side down, in prepared roasting pan.

4.  Roast pork 20 minutes.

5.  Check with meat thermometer.  It is done when the temperature reads 145 degrees.

6.  Remove from oven and tent with foil.  Let rest for 5 to 10 minutes.

7.  Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.

8.  Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over.

9.  Garnish with rosemary sprigs, if desired.

Recipe Yield: 6 servings

Ingredients
2 (1 pound)—————-pork tenderloins
1 (1 ounce)—————-envelope dry onion soup mix
1 cup————————water
3/4 cup———————red wine
3 tablespoons————minced garlic
3 tablespoons————soy sauce
freshly ground black pepper to taste

Directions

1. Put the pork tenderloin in the crock pot and pour the contents of the soup packet on top.  Pour the water, soy sauce, and wine over the top.  Turn the pork tenderloin to coat.  Spread the garlic over the top of the pork tenderloin.  Sprinkle the pepper on top.

2.  Cover and cook for 4 to 6 hours on the lowest setting.

3.  Serve with the au jus.  Enjoy!