Roast Pork with apples and onions

1 boneless whole pork loin roast (2 lb)
1/4 t salt
1/4 t. pepper
1 T olive oil
3 large Golden Delicious apples, cut into wedges
2 large onions, cut into wedges
5 garlic cloves, peeled
1 t. dried rosemary, crushed

Sprinkle roast with salt and pepper. In a large nonstick skillet, brown roast in oil on all sides. Place in a shallow roasting pan coated with cooking spray. Arrange apples, onions and garlic around roast; sprinkle with rosemary. Bake uncovered at 350 for 60-75 minutes, until meat thermometer reads 160. Turn the apples and onions and garlic once during cooking. Let roast stand for 10 minutes before slicing.

This was so moist and delicious. I forgot the salt and pepper, forgot to turn the produce, forgot to crush the rosemary; it still turned out great. Advice: use one less apple and one less onion. Oh, and I just used a 9x13 which worked fine.

Grecian Pork Tenderloin

INGREDIENTS

* 1 1/2 cups fresh lime juice
* 3/4 cup olive oil
* 6 cloves garlic, sliced
* 2 teaspoons salt
* 6 tablespoons dried oregano
* 2 (1 pound) pork tenderloins


DIRECTIONS

1. Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.

2. Preheat grill for medium heat.

3. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.