I have 2 loins in the refrig. that need to be cooked tonight. any ideas? stove top, oven or crockpot!'
Thanks

An easy way is to slice the tenderloin into "coins" then pound them flat...dip in egg & crumbs & fry..we really enjoyed them like this although I don't usually eat "fried foods" .... this is a specialty from my friend....if you had some home made apple sauce, it would sure make this yummy!

I throw in the crock pot with some apple sauce and seasonings - sage, seasoned salt, pepper - and let it go.

When I so like thimblebugs, I make a milk gravy from the drippings and have with big biscuits.

This has been a crowd pleaser for me.

HONEY, MUSTARD AND ROSEMARY PORK ROAST

The sweet and spicy sauce is a perfect complement to pork.

3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast
1/2 cup whipping cream

Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.
Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

I put the loin in a cooking bag(like you cook a turkey in)then pour a package of onion soup mix over top, add a 1/2 cup hot water close bag and bake at 350 degrees until tender. I have an electronic thermometer that beeps when the meat gets to a certain temperature so I can't tell you exactly how long to cook it. It depends on the size of the pork loin.

We love it this way, I usually don't have any leftovers to put up.

I like to bake them......I have wrapped them in several layers of foil and cooked them on the grill top closed and a thermometer handy so good

Ditto