Pork Tenderloin in Marinade

 This recipe is from Le Creme de la Crumb. The instructions are for grilling the meat, but it was getting dark so I cooked it in the oven at 450 instead. It still came out very good, so either is an option.

• 1.5-2.0 pounds pork tenderloin (I think mine was 1.5 AND I bought a pork loin (not tenderloin) by mistake but it was still good)
• juice of half a lemon (I used 1 T bottled lemon juice)
• 2 t minced garlic
• 1 t Italian seasoning
• 0.25 C olive oil
• 0.5 t salt
• 0.125 t (1/8) cracked black pepper
• 2 t dijon mustard
• 2 t honey

Pat tenderloin dry with a paper towel.

Mix marinade ingredients and pour half in ziplock bag with meat

Marinate for 30 minutes

Roast or grill for 20 minutes or until thermometer reads 145 degrees, turning at least once and basting during cooking.

Let sit for about 10 minutes before slicing.

Aunt Edna's Italian Sauce and Meatballs

1 lb Italian sausage
1 large onion, chopped
2 large cloves garlic
2 big (28 oz) cans tomato puree
2 cans tomato paste
1 t Italian seasoning
1 bay leaf
parsley, salt, and pepper

Meatballs:

2 lbs ground beef
2 eggs
5 slices hard bread (preferably Italian)
1 T grated parmesan cheese
1 clove garlic minced
1 onion grated fine
4 T tomato sauce

mix all together with hands (remove rings!) and form into balls
drop in sauce about 1 1/2 hours before sauce is done

Pour 2 T olive oil in pan and add sausage
cover pan so sausage will steam
let steam and brown about 10 minutes
remove sausage, add onion and garlic, brown
add tomato puree, paste and 4 cans of water for every can of paste
add seasonings
turn heat up until mixture comes to a boil, then lower heat, add sausage, simmer about 2 1/2 hours
add meatballs, simmer another 1 1/2 hours

Barbecue

about 4 pounds beef or pork roast, simmered about 4 hours, shredded, and
1/2 C reserved broth

Sauce:
Saute:
medium onion, chopped
1/2 C chopped celery
2 T butter

Add:
reserved broth
1 1/2 T worcestershire sauce
1/2 C lemon juice
2 T vinegar
2 T brown sugar or 1 T honey
1 C ketchup
1 t salt
dash pepper
4-8 allspice, balled or tied in mesh

simmer 15 minutes
add meat and heat
* best if made day before and reheated