Grilled Herbed Pork Tenderloin

From Cooking Light
Serves 8

1/4 C fresh oregano leaves
1/4 C fresh sage leaves
1/4 C fresh orange juice
1/4 C honey
1 T coarsely ground black pepper
2 T grated lemon rind
2 T grapeseed oil
1/4 t salt
6 garlic cloves, peeled
2 (1-pound) pork tenderloins, trimmed
1/4 t salt

Combine first 9 ingredients in blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160F (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.

**Notes from Em**
My grill has been less than reliable lately, so I did this in the oven. Cook on 375 for about 30 minutes.
I didn't bother going to the effort or expense of getting fresh herbs, so I used about 1T of each dried. I'd probably do just a little bit less next time. I also added some extra salt.

Italian Breaded Pork Chops

From Allrecipes.com
Serves 4

3 eggs, lightly beaten
3 T milk
1 1/2 C Italian seasoned bread crumbs
1/2 C grated Parmesan cheese
2 T dried parsley
2 T olive oil
4 cloves garlic, peeled and chopped
4 pork chops

Preheat oven to 325 degrees

In a small bowl, beat together the eggs and milk. In a separate bowl mix the bread crumbs, Parmesan cheese, and parsley

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees.

Crock Pot Mexican Pork

This recipe is so simple it seems insane.  But it really is that simple.  It makes a delicious meat that you can put into just about any burrito, enchilada, taco, or quesadilla you can imagine.

Crock Pot Mexican Pork

From Stephanie Wardle

Serves 4

1lb pork cut in pieces such as pork chops or country style ribs

1- 20 oz can of salsa

1 can chopped chilies
1 small can of green enchilada sauce

Mix and cook in crock pot on low for 6-8 hours. Use a fork to separate/shred and add one drained can of black beans. Serve when the beans are heated through.

Served inside of smothered burritos and topped w/ lettuce, grated cheese, sour cream and guacamole and more salsa or served on a bed or rice w/ the same toppings.