Marinated Pork Tenderloin

1/3 cup canola oil
1 packet dry onion soup mix
5 tbsp worchestershire sauce
1 pork tenderloin

Mix oil, soup mix, and worchestershire sauce in a gallon-sized ziplock bag, and shake to combine. Then add pork tenderloin to the bag and seal. Place in the fridge and marinate for 2-4 hours.
When time to cook, Preheat oven to 375. Place large sheet of foil onto cookie sheet. Remove Bag from fridge, and place pork in center of foil, pouring remainder of marinade over tenderloin. Bring up long sides of foil, folding over twice at top, then fold in ends, forming a foil packet. Bake for 30-40 minutes, depending on size of tenderloin, until no pink is left in center.
Remove from oven, and open foil packet to vent. Allow to sit about 5 min, then remove to cutting board. Allow to sit for additional 5 min, then slice and serve.

Crockpot Pork Chops with Gravy

4-6 bone-in pork chops (neither "thin" nor "thick" cut, just regular pork chops)
1 package brown gravy mix
1 can cream of mushroom soup (or the equivalent of homemade cream of mushroom soup)
1/2 cup water

Place the pork chops in the crockpot, mix the gravy mix, soup, and water, and pour over pork chops. Cook on high for 4 hours or low for 6-8 hours. These are so tender and delishious. Serve over brown rice, with black eyed peas and green salad.

Grainy Mustard and Chive Crusted Pork Tenderloin

1 pork tenderloin, trimmed of silvery membrane

1/4 cup grainy dijon mustard (I use Grey Poupon Country Dijon)

3-4 scallions, white and green parts chopped (original recipe calls for chives)

1 clove garlic

1 tsp canola oil

Preheat oven to 425 degrees. Mix mustard, scallions, garlic, and oil, then smear all over tenderloin. Place on baking sheet, and cook for 20-25 minutes, or until just a hint of pink remains inside. Then, place under broiler for 1 minute to brown, turn, and repeat with the other side. Let stand for 5 minutes before slicing. (I do not like mustard, but I love this recipe!)