Burgundy Pork Tenderloin

2-3 pounds pork tenderloin
3/4 teaspoons kosher salt
3/4 teaspoons ground black pepper
3/4 teaspoons Herbes de Provence or Italian seasoning
1 cloves of garlic, minced
1/2 onion, thinly sliced
3 cups red wine (1 bottle)
1 1/2 (.75 ounce) packets dry brown gravy mix

Directions
Preheat oven to 350.
Pour wine and gravy mix into the bottom of a large baking dish. Add sliced onion and garlic.
Place pork in the baking dish, and sprinkle meat with salt, pepper and herbs.
Bake in the preheated oven for 45 minutes.
When done baking, remove meat from baking dish, slice and place on a serving platter. Pour gravy over the sliced pork tenderloin.

**Recipe from my sweet friend, Amanda Harris**

Slow Cooker Pulled Pork

Ingredients

* 1 (2 pound) pork tenderloin
* 1 (12 fluid ounce) can or bottle root beer
* 1 (18 ounce) bottle your favorite barbecue sauce
* 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

**This recipe was GREAT! So simple and perfect for a lazy Saturday at home! I did not mix the BBQ sauce with the meat, we just put it on the buns because I wanted to be able to use the leftover meat for additional meals such as: (Nacho's, on top of salads, over a baked potato, ect.) The additional meat can be frozen if needed and pulled out and thawed to used when needed. Enjoy!

**I used Corky's BBQ sauce~It was great!

Original Recipe from: AllRecipes.com

Biggest Loser Sweet and Spicy Pork Tenderloin

1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chili pepper
1 pork tenderloin~ trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot sauce

Instructions

1. Preheat the oven to 350°F.
2. Lightly spray roasting pan with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chili pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot sauce.
Whisk to mix. Set aside.
5. Heat a nonstick skillet over medium-high heat, lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared roasting pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
6. Cover the tenderloin with aluminum foil and roast in the oven for 20-30 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Let stand for 5 minutes before cutting. Serve immediately.

**This recipe was really good! I usually don't venture out and try things like this, but I was so glad I did! I did alter a few ingredients and cooking times from the original recipe. I got this recipe from Cookbook Jungle.

Pork Wellington

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apples (I used packaged Washington apples from the dried fruit section of the store)
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon chopped thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely (I used the Pepperidge Farm brand from the freezer section near the pie crusts)
• 1 tablespoon honey dijon mustard

Preheat oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

**This was a fabulous dinner! I have to admit there are quite a few steps to follow, but DEFINITELY worth the time! So good! This recipe came from Food Network!!

Herb-Roasted Pork Tenderloin

1/4 cup Worcestershire sauce

1/4 cup soy sauce
1/4 cup vegetable oil
1 t. dried thyme
1 t. dried marjoram
1 t. rubbed sage
1 t. garlic powder
1 t. onion powder
1 t. ground ginger
1 t. salt
1 t. pepper
1 (1 1/2 lb) pkg. pork tenderloin

Stir together first 11 ingredients in a zip-top freezer bag.
Prick pork with a fork and place in marinade, turning to coat. Seal and let stand at room temperature 30 minutes or chill 2 hours. Remove from marinade, discarding marinade. Place pork on a rack in a roasting pan. I marinated mine all day since I wasn't going to be home during the day and it turned out great!

Bake at 350 for 40-60 minutes or until a meat thermometer inserted into
thickest portion registers 160. Or grill at 350 for about 40 min. Enjoy!

**This is one of my FAVORITE marinades! I got the recipe from a sweet friend, Amanda Savage! I promise you won't be disappointed!

Marinated and Grilled Pork Tenderloin

1 pork tenderloin (about 12 ounces)

Marinade:
1/2 cup soy sauce
2 oranges, juiced
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon ground ginger
½ teaspoon minced garlic


1. Combine marinade ingredients in measuring cup and stir to combine.

2. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator or all day before evening preparation.

3. Preheat an outdoor grill or preheat oven to 350 degrees F.

4. Remove pork tenderloin from marinade. Place tenderloin in foil and onto grill or into oven. If you cook it in the oven, be sure to place the tenderloin inside a pan or dish after putting it in aluminum foil, so the juices don't leak out into the bottom of your stove.

5. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.


**This recipe is one of Paula Dean's and it turned out great! I chose to grill the tenderloin and it turned out fantastic! There is something about the "grilled" taste that just makes the meat that much better! Be careful not to overcook the meat, to prevent it from drying out. Enjoy!