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I will season it with Poultry Seasoning, garlic and rosemary and roast it in the oven. I think that it should be about 20 minutes per pound.

If you are willing to break out the BBQ, I've cooked it over an indirect grill with cherry wood chips and the rosemary.

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You can use a pork tenderloin which is a smaller cut but has much less fat than a loin. I made one the other night like this:

Finely chop 1/2 medium onion, a cup of mushrooms, and 2 cloves of garlic. Saute in olive oil until softened but not fully browned. While sauteeing, season with s/p and your herb of choice, I used some rubbed sage. Set aside to cool.

Trim silverskin from a pork tenderloin and butterfly it with a sharp knife so it opens like a book, leave at least 3/4" uncut so you can open it. Cover with plastic wrap (top and bottom) and pound until thin and even thickness.

Season with s/p, spread mushroom mixture over inside. Roll up keeping the stuffing inside and secure with toothpicks or truss with twine. Rub over the outside of the tenderloin with olive oil and bit more seasoning.

Bake 30-40 minutes at 400 until internal temp is at least 165. Remove from oven, cover with foil and allow to rest 10 minutes. Remove twine or toothpicks and slice to serve.

This is lowfat, flavorful, the meat is usually quite moist and you can serve with some vegetables, long grain rice, etc.

I am diabetic. However, I stay clear away from pork. But here is a receipt for the pork loins.

1 ½ lbs pork tenderloin (it should be lean)

½ cup cooking sherry

2 tbsp low sodium soy sauce

½ tsp ground black pepper

2 medium garlic cloves, crushed

½ cup ground almonds

1 tsp olive oil

1 cup fresh chopped onion

1 carrot, peeled and diced

1 medium celery stalk, chopped

Directions

In small bowl stir together sherry, soy sauce, pepper, and garlic; pour over pork in a sealing bag.

Seal bag; marinate in refrigerator 1 hour.

Remove pork from marinade, reserving marinade; pat dry.

Coat pork with almonds.

Heat oil in large skillet over medium heat.

Brown pork on all sides, for about 5 minutes, turning carefully.

Reduce heat to low, add reserved marinade, onion, carrot, and celery; cover and simmer 10-12 minutes and serve.

I like pork! I

Put the pork loin in a crock pot and put in a can of jellied cranberry sauce and 1 packet of onion soup dry mix!

Cook it on medium for about 2-3 hours.

I've made pork loin quesadillas before. You just cut up the pork loin and fry it up in a pan with some bbq sauce (or sauce of your choice), then put inbetween two tortillas with cheese and veggies. Crisp those in another frying pan. They are delicious!

You can make homemade salsa with them too. Just cup up some tomatoes and onions, add a little lime juice, salt, and cilantro and let it sit for a bit.

Make small slits all over the loin and fill the slits with garlic cloves. Then drizzle with olive oil and season with salt, pepper, and rosemary. Bake until done. Delish! Another idea for the holiday season is to season the loin with salt, pepper, and sage and then glaze it with maple syrup. Delicious for a fall feast! Serve with smoked gouda mashed potatoes (or smoked gouda cheese grits here in the south!)

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http://www.porkbeinspired.com/Index.aspx

find your pork recipes and information at the above site! It is fairly new.

just stay away from pork its disgusting unhealthy unclean filthy animal! yuck eat beef or chicken!