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.

Yes that's the original recipe I posted back in 2006 on the WFD with this photo "Pork Tenderloin with Bourbon Sauce". It's a good recipe from Diana Rattray,'Your Guide to Southern U.S. Cuisine.' I love your addition of cream Alexa. I also don't use a grill (don't have one) but bake it in the sauce in the toaster oven. SharonCb

My favorite is still the good old Cooking Light apple cider brined pork loin recipe. Maybe the brining would help with the aftertaste? I can't help you on that, I never noticed that pork had an aftertaste, although fatty cuts of beef do, it's that "tallow" taste and the grease slick it leaves on the inside of your mouth. Pork is pretty lean anymore, though, so I don't think that's it... Anyway, compliments of Cooking Light: APPLE CIDER BRINED PORK ROAST 3 cups apple cider 3 cups water 1 bay leaf 1/4 cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 1/2 tsp chopped fresh rosemary 1 1/2 tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ü cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat Annie

Hi patricialynn, I posted this recipe from jasdip in the November New Recipes thread. It's easy & VERY flavorful. It's now my go-to recipe. Coriander-Crusted Pork Tenderloin Very quick and easy dinner. Roasted veggies alongside would be perfect. One 1- to 1-1/4-lb. pork tenderloin, trimmed 2 tsp. Dijon mustard 1 Tbsp. coriander seeds, crushed 1 tsp. black peppercorns, crushed 1 tsp. kosher salt 1 Tbs. olive oil Position a rack in the center of the oven and heat the oven to 450F. Spread the mustard evenly over the pork and then sprinkle with the coriander, peppercorns, and salt, pressing so the spices adhere. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Cook the pork, turning it with tongs, until nicely browned on all sides, about 3 minutes per side. Put the skillet in the oven and roast until an instant-read thermometer in the thick end of the pork registers 155F, 18 to 20 minutes. Let rest for at least 5 minutes before slicing thinly.