Four 10-12 oz. pork tenderloins

8 tablespoons extra-virgin olive oil

4 tablespoons garlic, minced

4 tablespoons fresh rosemary, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately 2 hours. Cook on a hot grill until internal temperature reaches 165º F. 

4  Servings

2 racks (4 pounds) St. Louis ribs, skin removed from the backside of the ribs

Water

Barbecue sauce (any variety)

Place ribs on a rack inside a baking pan. Fill pan with about 1 inch of water. Cover pan with aluminum foil (to create a steaming effect); bake at 450 degrees F for 2 hours. Remove from oven about 10 minutes before ready to serve. Heat grill to high. Place ribs meat-side down on the hot grill. Baste with barbecue sauce. When you notice the juice in the bone to begin to bubble, turn over and baste the other side of the ribs with barbecue sauce. Juice in the bone should begin to bubble again, then turn once more to cook briefly as the sauce caramelizes.

4  Servings

1 tablespoon sesame oil

1 small onion, grated

2 teaspoons grated fresh ginger root or 3/4 teaspoon dry ginger

1 teaspoon grated fresh lemon peel

2 cloves garlic, crushed

1/4 cup light soy sauce

1 pound whole pork tenderloin

1/4 cup dry white wine

1/4 cup honey

1 tablespoon firmly packed dark brown sugar

In a small bowl, combine oil, onion, ginger, lemon peel, garlic and soy sauce. Stir to mix well. Set aside. Place pork loin in a glass bowl. Pour soy mixture over pork and turn to coat evenly. Cover and place in refrigerator to marinate overnight. Remove pork from marinade; drain well.

Preheat oven to 375ºF.  In a small bowl, combine wine, honey and brown sugar. Stir to mix well. Pour over pork, coating all sides of roast. Place in a shallow, nonstick pan and cook 25 to 30 minutes, or until internal temperature reaches 155 F to 160ºF.  Remove from oven and let rest 5 minutes. Slice and serve. Serve with steamed rice and snow peas.

Microwave Method for Cooking Pork Tenderloin: Season pork with salt-free garlic seasoning. Shield each end of the tenderloin with 1 inch of lightweight foil to prevent burning. Place on microwave-safe baking dish. Microwave for 3 minutes at high. Reduce power to 50 percent and microwave 5 more minutes. Remove foil shields, turn tenderloin over and cook 7 or 8 minutes longer or until meat thermometer reads 165 F. Remove and let sit covered until thermometer reads 170 F.    

4  Servings