i picked up a pork loin the other day that was already marinated--apple and bourbon! OMG! It was SOOOO good!
I've done the pork in italian fressing also and it is really good. It is also good in balsamic vinagrette. Got desperate one day and tried that!

CC, I am so jealous, I would love to have two ovens. Maybe someday......when I knock out that wall and take out the cabinets.

Shawn, when you talk about the 20 qt stock pots I picture Granny(Beverly Hillbillies) out by the cement pond, stirring her big pot over the fire! I think she was making soap though. There you go, really get those HOA people: run that gas line in and build yourself a big in ground burner with a huge pot where you make your own soap!! Bet they'll give in on the freezer then!

No big appliances or electrical stuff- HOA idiot policy (ALL but like 2 rules were written my morons that also either HATE kids or had none)- community electricity for garages (ONE big meter) - one big long line of garages connected- but we have 2 cabinetmakers, a Harley repair guy and a gunsmith ALL using their garage's as workshop- so I figure I might as well hook my servers backup (and make some $$$) and put a freezer in their so I can use my 20 qt (??) stock pots (there BIG) to start cooking again- still working on the gas line (permits) to hook up my Weber gas grill on the patio

Mmmmmmm, Ohio said 'wiggle '.... Shhhh, maybe Tim didn't notice.

The last time I made pork tenderloin I followed a recipe that used cubed apples, apple jelly and cider vinegar. It's posted somewhere here on the social page. You might not keep apple jelly on hand but it doesn't take much so you might be able to substitute with honey, corn syrup or such.

Shawn's suggestion sounds yummy. I'd try that!

My new house has two ovens in it. TWO..... A regular oven and a convection oven. I said, "Wooo hooooo, after we move, I'll be able to cook a frozen pizza and pilsbury cookies at the same time!" Seriously, though, I think hubby's getting his hopes up for something a little more gourmet.

Shawn, you rebel! Good for you. Why no freezers? I know HOA rules can be stupid but that one is the worst!

Silver, I use a BBQ rub on my pork loin. It's made by McCormick. Really tasty. However, it sounds like you'd have to drive to town to get it, so I'd go with Shawn's tips or maybe a rub with black pepper, paprika and a little garlic powder. I marinate chicken in italian dressing, I wonder what pork would be like in that?

Ohio, as a kid my parents built two houses in a subdivision right on the Mississippi river. Flooding in the spring was quite common for us. No street in front of the house, just the river. Usually it wasn't deep enough to keep us from driving out, but one year we had to park the cars up on a hill at the nearby park and then take the boat to the house. Kind of like living in Venice!!

Either BBQ sauce OR a little chicken stock (any will do - I even use beef if only thing available) with garlic, parlsey, etc OR stock with garlic and a pack of onion soup mix

We've banned fastfood et al 'cept once or twice a month- we've gotten really bad at not cooking and either dining out or delivery.... I'm getting a freezer for the garage (screw the HOA- rules- BAH!!!) so I can make soups and chili and freeze the rest, maybe that'll get me going again