Now I'm in the mood for pork! For a quick dinner I like Char-Siu sauce - it's a molasses based chinese bbq sauce (I don't have any right now so I can't check the ingredients or the spelling but I've approximated it before with soy, molasses, ginger and garlic). Great with cole slaw. If I have more time I like this recipe from Betty Crocker - very flavorful! Caribbean Pork Roast 1 pork boneless double center loin roast, 2 to 2 1/2 pounds 1 cup orange juice 1/2 cup lime juice 1 1/2 teaspoons ground cumin 1 1/2 teaspoons red pepper sauce 3/4 teaspoon ground allspice 1 medium green bell pepper, cut into eighths 1 medium onion, cut into fourths 4 garlic cloves, crushed Salt and pepper to taste 1 1/2 teaspoons sugar 1/2 teaspoon salt 1. Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally. 2. Heat oven to 325ºF. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. 3. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness). 4. Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.

Hi linnea Here's the recipe Nancy posted, & a link to the What's For Dinner thread she posted in. Despite your tenderloin being pre-marinated, the cooking method would be the same. Island Pork Tenderloin (adapted from Gourmet Cookbook) For spice rub: 2 tsp salt 1/2 tsp pepper 1 tsp cumin 1 tsp chili powder 1 tsp cinnamon 2 pork tenderloins (2 lbs total) trimmed 2 tbsp olive oil For Glaze: 3/4 cup packed dark brown sugar 2 tbsp finely chopped garlic 1 tbsp Tabasco Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12-inch heavy skillet over medium high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet. Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes. Here is a link that might be useful: What's For Dinner

Sounds good! Recently had rosemary pork tenderloin, sliced, served cold. Really good.

Well, Marilyn, you already know that I'm copying this recipe, don't you? I seem to have the same taste buds as you (well except for salmon LOL). The other day while we were on our way home from Florida to New York, we ate in a wonderful restaurant called "Emily's" in Beaufort, SC. I had "Steak Au Poivre" and it had a very well seasoned Cognac/cream sauce. I don't know if that is customary with all the pepper for Steak Au Poivre, but it tasted just fantastic to me! Thank you for this recipe.