Oven Roasted Herb Pork Loin

2 - 3 LB pork loin roast
handful fresh rosemary
handful fresh thyme
TBS grey poupon country style grained mustard
1 elephant garlic clove (abt 3-5 regular cloves)
fresh ground pepper
2 TBS Olive oil

1/2 C white wine
2 tbs flour + 1/2 c water mixed (shaken) in jar
2-4 TBS mustard
pepper to taste

preheat oven to 400

rub roast in olive oil
chop rosemary and thyme rub on roast
cut garlic into slivers and slit meat, insert slivers into slits
sprinkle roast with ground pepper
roast 30 minutes fat side down
flip and roast to 146
remove roast and tent for 15 min. before slicing

deglaze pan (iron skillet) with white wine
add water/flour mix wisking
add mustard
add pepper

wisk until simmering and serve

Carolina Style BBQ Sauce for Pulled Pork.

I prefer Carolina style, with it's vinegary tartness and sweetness on pulled pork. It complements, rather than overpowers the pork. Oh yeah, I like kraut to cause I'm part kraut. Und kann Deutsche sprechen. Stimmt.
Anyway, I always thought that flavor was in the cooking, and only just realized ...
(duh) the flavor is in the sauce. So today I did this:

1 C Prepared brown mustard (mostly Guldens)
3/4 C Cider Vinegar
1/2 C White Granulated Sugar
1/2 C Pork crock pot juice (see below)
2 TBS chili powder
1-2 TBS Ground black Pepper
1 TBS Hot Szeged Hungarian Paprika >not regular sweet<
You can also use another ground hot pepper in smaller quantities

1 tsp liquid smoke
1 tsp worcestershire sauce

Combine all except the last 2 ingredients, simmer for 30 minutes.
stir in the last 2, heat for 10 more minutes.

Which is a mod from this:
http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm

but... It was too sweet, and not tangy enough. Ergo batch #2 will be:
Fresher vinegar. I don't know how old my vinegar is. Probably beyond vintage.
Brown sugar not white.
Called for 1/2 C white AND 1/4 brown. less than 1/2 C light brown next.

Oh and Crock Pot Pork Juice...

Boneless Pork Loin, abt 5 LBS
1 Can Progresso French Onion Soup (18.5 oz 524g)
1 med onion sliced
2 cloves garlic, smashed
fresh basil, torn
1 tsp pepper
1 tsp HOT Szeged Hungarian Paprika
1/2 tsp salt
(I'm not a big sodium fan, there's plenty in the soup, and you can always add at the table)

Place the onion slices on the bottom of a crock pot
lay garlic, basil on top.
place the pork on top
pour in the soup
sprinkle with seasonings
Low for 8-12 hours.
shred with forks, using bubba style.
*** reserve leftover juice for sauce - see above ***

serve on hamburger buns with sauce - see above.

Mustard Herbed Pork Tenderloin

2.5- 3 LBS pork tenderloins pack
2 TBS whole grain Mustard (Grey Poupon)
1 TBS Dijon Mustard (Grey Poupon)
3 Garlic cloves, crushed
2 TBS dry white wine (Pinot Grigio)
1.5 Tsp dried Thyme
1 tsp salt
1/2 tsp pepper (to taste)

Preheat oven to 375
Place pork in crinkled aluminum foil "bowl" in pyrex baking dish
splash with wine
mix other ingredients
spread over all sides of tenderloin

Bake at 375 for 45-55 minutes or until internal temp = 155 degrees
remove from oven let sit for 10 minutes and carve.
Use pan (foil) drippings to make a gravy

Serve with Ten Minute Mushrooms, Mustard Potato Salad* and Knox Asparagus*


* Recipies to follow

Pork Tenderloin (small)

375 for about 35 min. to 160 degrees - Will continue to cook when removed
In a foil lined baking dish

1/4 cup orange juice
2 tbs soy sauce
1" grated ginger
1 garlic clove per loin
1 tsp sesame oil
1 tsp coarse salt
1 tsp black pepper
1 TBS orange marmalade

How I think this should work:
mix all ingredients except marmalade
marinate for 1/2 hour or more
>> if unable to marinate, pierce meat with fork
place in foil lined baking dish, coat up side with marmalade

bake at 375 for 35 - 45 minutes until thermometer reads 160.
remove from oven let stand for 10 minutes before carving

Grill - wrap in foil cook to 150, then remove foil and sear.

Experiments in Crockpot Pulled Pork

1 2-4 lb Pork Loin
1 Med Onion Sliced thick
1 tsp McCormick Szechuan Pepper Blend
3/4 Tsp brown Sugar
dash of black pepper
3 tsp cider vinegar

1-2 cups H2O 1/2 pork

onions on the bottom of crockpot
place roast on onions
coat roast in spices
fill crockpot with water 1/2 with vinegar

Low 10 hours