So, Hubby grabs groceries from the commissary when he goes for his Navy reserves drill weekend. He grabbed a plain pork tenderloin last time. I've cooked lots of the flavored ones before, but never a plain one. So, I googled for something yummy, and this is what I went with, from Chowhound. Go there for the actual recipe. I'll just put the basics here.
The night before I had to brine the pork and also put some garlic to soak in a cup of wine.
The next day:
First I had to butterfly and pound flat the pork into a giant rectangle. Add herbs to wine/garlic mixture, spread on pork rectangle.
Then I rolled it up and pinned it together with toothpicks since I didn't have any twine. Covered it in a Honey-Lemon sauce and finished off with a liberal sprinkling of freshly ground pepper.
While it baked, I basted it every 10 minutes. I stuck it with a thermometer after 7 bastings and it was perfectly 160. After resting it until hubby got home, sliced and served with garlic bread and wine. Mmmm....The kids even loved it!! I think the Honey helped.