Oink! Oink!

This recipe for pork tenderloin should definitely be on my favorite's list. The only reason it's not is because I hadn't blogged about it yet. I would make it #31, but it really deserves a spot in the top 10. It really is that good, granted you don't over cook it.

I used to think that I didn't like pork tenderloin because the only kind I ever had was the pre-marinated, overly salty stuff from the supermarket. And even then, the only time I had it it was dry and tough. My mother in law (bless her heart!) made it this way. Rather than putting the whole loin in the oven or searing it, then roasting it, she'd cut it into medallions and pan saute it with onions and apples. I think her thought was good, but the execution was not. She ruined pork tenderloin for me.

Then one day while strolling through Costco (I love Costco!) I spotted pork tenderloin. There were 2 loins in a pack and they came bundled in 2 packs, so there were a total of 4 loins for around $12-$14. Not a bad price if you ask me. I wasn't sure how I wanted to flavor it, but I read the cooking directions on the package and planned to follow them. I looked in my pantry and in the refrigerator for ideas, I whisked a bunch of stuff in a bowl, poured it over the tenderloins and 45 minutes later, I swooned.

I wrote down the "recipe" from memory and have been making it this way ever since. Make it, you won't be disappointed. And the best part is, you don't have to marinate it, so you can make this when you get home from work or marinate it over night if you wish and pop it in the oven when you get home. Just don't forget to invite me over because I never get tired of this!

My Favorite Pork Tenderloin from Monica H

• 1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
• 4 garlic cloves
• 1/4 cup soy sauce
• 2 T. country dijon mustard (whole grain mustard)
• 4 T. honey
• 2 T. fresh orange juice
• 1 T. finely chopped fresh rosemary OR herbs de provence
• freshly ground pepper to taste
• 3 T. olive oil

Yield: 1 cup of marinade.

Preheat oven to 350 F.

Take tenderloins out of package. Rinse and pat dry. Place in a 9x13-inch Pyrex sprayed with non-stick cooking spray.

Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they're really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.

In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 45 minutes, basting once halfway through the baking process.

Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!

Stay tuned for a recipe using the pork tenderloin leftovers!