I admit, pork tenderloin isn’t exactly inexpensive; but every now and then it’s absolutely worth the splurge. This cut of meat is extremely lean, and there is virtually no waste. It’s also great for entertaining because it’s so easy and garners great reviews! I buy a double pack at the warehouse store and pop them in the freezer. Just thaw a package in the fridge for a day or two or in a sink of cool water for a couple of hours.

Whole pork tenderloin (it’s actually two pieces)

• Olive oil
• California-style Garlic Salt
• Greek Seasoning Mix and/or
• Steak Seasoning Mix

1. Preheat oven to 425° or heat up the grill.
2. If cooking in the oven, line a baking sheet with aluminum foil and oil or spray with non-stick spray.
3. Remove tenderloins from package and pat dry with a paper towel.Rub each tenderloin with olive oil.
4. Season both with garlic salt.
5. Season one with Greek seasoning.
6. Season the other with steak seasoning.
7. Tuck the thin, tail end of each tenderloin under and secure with a toothpick if necessary.
8. Allow to sit at room temperature about 20-30 minutes.
9. Cook about 30 minutes or until internal temperature in the thick portion of the tenderloin is 150°. (I know the current trend is for slightly rarer pork, but I just can’t go there).
10. Let the tenderloins rest on the counter about 10 minutes.
11. Thinly slice on an angle to serve.

Refrigerate leftovers.

Serve with with vegetables and polenta, mashed potatoes, or risotto for an amazing gluten-free meal.

Bonus: Slice leftovers into strips. Warm in a little butter over medium heat. Add a few tablespoons of your favorite barbecue sauce and serve on a toasted bun. Top with a slice of Muenster or Provolone cheese.