Bacon Wrapped Beef Tenderloin

• Slice beef tenderloin into 2 inch medallions (hooray! you now have filet mignon.)
• Wrap with a slice of bacon, securing with a toothpick.
  
• Sprinkle Montreal Steak Seasoning on both sides.
• If freezing: do so at this point. Wrap with plastic wrap, then foil to keep out freezer burn taste. Put in freezer. If eating right away skip next step.
  
• Thaw fully in the refrigerator before cooking.
• Heat up grill as hot as you can get it.
• Grill to your preferred level of doneness.
• Remove toothpicks, lest your poke yourself.
  
• Serve with vegetable of your choice and enjoy!
  

We made some lovely yellow beets at the Farmer's Market.

Root part of beets was roasted at 400 degrees for about 30 minutes (we chopped them pretty small.)
The greens were heated up in a skillet with 1 garlic clove pressed and some chopped up pecans.

Dr. Pepper Pork

1 large pork tenderloin
1 cup brown sugar
1 jar salsa
and then dump Dr. Pepper (at least 1 can) - you really can't ruin it according to my sister-in-law.

Cook in a crockpot on low all day and then shred it up and freeze it. Serve as pork tacos or over a salad.

Cider-Roasted Pork Loin

Fresh herbs and sweet cider syrup combine in this savory main dish. Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat.
Yield - 8 servings (serving size: about 3 ounces pork)
Ingredients:
3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper

Preparation - Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 350°.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.