brine it with rosemary, garlic and lots of peppercorns and grill it.
Linda C

This recipe is very good:

Tenderloin Wrapped in Pancetta

From: Weber's Big Book of Grilling

Pancetta, a salt-cured Italian bacon, adds rich flavor here and, if crisped over Direct heat at the end, it creates a compelling contrast to the tenderloin.

For the rub:

1 tablespoon minced garlic
2 teaspoons minced fresh rosemary
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

2 pork tenderloins, about 1 pound each
1/4 pound thinly sliced pancetta

To make the rub: In a small bowl combine the rub ingredients.

Trim any excess fat and silver skin from the tenderloins and spread the rub evenly all over, pressing the spices into the meat. Cut six 12-inch pieces of cotton string, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and secure the pancetta with the string. (The tenderloins do not need to be completely covered.) Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill the tenderloins over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Move the tenderloins over Direct Medium heat for the last 3 minutes if you want to crisp the pancetta. Allow the tenderloins to rest for 3 to 5 minutes, then snip the strings with scissors and remove them. Cut the tenderloins in thin slices on the bias and serve warm.

Makes 4 to 6 servings.

Here is a link that might be useful: weber recipes

Do you like sweet with your meat? If you do, try this :

Grill, broil, or panfry your sliced loin with a little S&P ans some thyme. Set aside, keep warm. (I usually pan fry them in a teensy smidge of butter and EVOO)

Make a glaze of 1/4 cup apricot jam, 1/4 cup chili sauce, 1 Tbsp spicy mustard, and a Tbsp water or broth. ( I always double this recipe and use the same pan I cooked the pork in. ) Just bubble this in a small saucepan until it's heated through and well blended.

Then I just put the pork into the glaze and heat it all through, DSW tells me this gives the sauce some time to get into the meat. I serve it with with rice and peas usually. : )

I just season with a whatever I'm in the mood for..and roast on 325, until just light pink in the middle..

Dawn, that sounds really good!

This pork loin with braised leeks from cooking light is SO SO Good and SO Simple... It is one of our all time favorites...

Pan-Roasted Pork Loin with Leeks (Cooking Light)

4 large leeks (about 2 1/4 pounds)
1/2 cup water
1 tablespoon butter, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 (2-pound) boneless pork loin, trimmed
1/2 cup dry white wine
Chopped fresh parsley (optional)
Preparation
Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups). Soak in cold water to loosen dirt.

Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat. Cook for 10 minutes or until leek wilts. Pour the leek mixture into a bowl.

Heat remaining 2 teaspoons butter in pan over medium-high heat. Add pork to pan. Cook 5 minutes, turning to brown on all sides. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits. Return leek mixture to pan. Cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan. Increase heat to reduce leek sauce if too watery. Cut pork into 1/4-inch-thick slices. Serve with leek mixture. Garnish with parsley, if desired.
Yield

6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture)

Emily

This is my very favourite way to cook roast pork. You would have to cut the recipe in half or go buy another roast! LOL

PS: I don't always make the sauce but it's yummy.

Pork With Herb Crust

Serve with Garlic Parmesan mashed potatoes and green beans
2 (3- to 4-pound) racks of pork
3 tablespoons olive oil
1 1/2 Tsp salt
7 garlic cloves minced
1/3 Cup fresh basil Chopped
1/3 Cup fresh thyme Chopped
1/3 Cup fresh parsley Chopped
2 Tbl pepper Coarsely Ground

Sauce
1 1/4 Cup butter (or margarine) cut up
1/3 cup all-purpose flour
2 Can chicken broth
1 Tbl tomato paste
2 Tbl fresh sage, Chopped
1/4 Tsp pepper

Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.

Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150 max, I prefer 140-145 !

Transfer pork to a serving tray. Cover and let rest while making sauce (even if you don't make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more)

Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts.

Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 servings.

I'm saving all of these, they look amazing! I am going to brine this hunk-o-pork this time. If only so I can ignore it for another day! Re: brining-I have table salt and sea salt, no Kosher salt. Which to use?

I really like this recipe. I have never been a huge fan of fennel but it really makes it in this dish. I cooked my meat a little bit longer then what she called for and it was still very tender and moist. Excellent vegetables too!

Roast Loin of Pork with Fennel
Copyright 2001, Barefoot Contessa Parties!, All rights reserved This recipe is available for a limited time only. Why?
Recipe Summary
Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Prep Time: 45 minutes
Yield: 6 servings

2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters 2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted

Preheat the oven to 425 degrees F. With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes. Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

This is my first brining effort. In the mix: salt (some of both), sugar, peppercorns-slightly crushed, allspice berries-slightly crushed, bay leaves, fresh rosemary, half a lemon, and two mashed cloves of garlic. It's in the frig in a sealed Rubbermaid bin.

The recipes are heading for my recipe files as I write.

My family loves a mustard rub.

rough estimates
3-4 tablespoons yellow mustard
1 tablespoon red wine vinegar
1/2 teaspoon salt
1 teaspoon black pepper
Mix together in a small bowl.
Brush or rub over pork, bake at 375*. Brush mustard rub once or twice more during baking. Cook until thermometer reads 136-140. Remove from oven, tent with foil for 15 minutes, allowing the meat to rest.
I make extra mustard rub to serve on the side at the table. In a separate bowl microwave until it's heated thru and serve with the pork.
(Unless you have heated the rub to a boil, do not serve the mustard on the side if it has touched raw pork)

Thanks, Terri. It's a Better Homes and Gardens recipe, I can't take credit for it. Other jams work well in this, and the glaze also works well on chicken. :)

Eileen, that brine sounds good!

Deborah, that mustard rub sounds really good..why is it that mustard and pork go so well together? (one of those hmmm moments) LOL

Dawn, It sounds so good..I'll have to clean out the fridge..and see what I've got that will make a good simmer sauce.

Haha, I'm making it for DSW and Z tonight.

If you don't have the chili sauce, just use extra broth and a nice palmful of red chili flakes. Just let it reduce if the broth makes it too thin. Play with it, it's hard to go wrong.

Dawn, I always have "sweet Chili sauce" which I love much more than the ketchup~ey stuff.

: )

I didn't, and didn't feel like running to the store. I guess that's why I posted that.

I can vouch for Sharon's recipe. It is the one I use all the time now.