Hi. Here's the best I can do regarding the pork tenderloin 'cause you know me, I never follow recipes or make something the same way twice.

It drives our daughter nuts! But here goes....

The main secret to any of my meats for the most part is "Allegro" marinade. I use the original flavor, and though you really aren't supposed to, I'll marinate a piece of meat tough or not, overnight or for hours. We haven't died yet! I use it on pork, beef and chicken.

I'll put my meat in a zip lock bag and pour the marinade over it, and stick it in the frig. Be careful not to use much salt as the marinade has plenty. Be sure to drain meat of all the marinade before cooking.

I use the juices, a little water and some broth to keep the meat moist while cooking. Depending on the the recipe, I may mix in a little "Allegro" for flavor. Most of the time I grill the meat, but can be just as good roasted or cooked in a crock pot. When the pork is ready, I slice it and serve.

As for the spices, it's just up to what's in the cabinet at the time.
Here are some I like. For one thing, I order "Urban Accents" spices when I can. That # is 1-877-UA Spice. It's really good stuff, but I don't have it on hand all that often, as I use it up very quickly. I use a lot of rosemary, as I have it growing in the yard, along with basil and thyme and sage. Garlic is almost a staple.

Seriously, I don't always use it, but when I do, it's not garlic powder.

I've found that apple juice and brown sugar are good for basting pork, and ground black pepper is good on everything.

I must reiterate that I never really know what I'll use when I cook.
Just keep spices besides those I've mentioned, like ginger, red pepper, sage, allspice, nutmeg, cinnamon, and whatever else you like on your shelves. Cilantro and cumin are a must if you like Mexican food.

Well, that's a long way of describing how I cook my pork tenderloin, but since I use these ingredients for so many of my recipes, I thought I'd just pass them along. I use the left over meats, sliced over salad greens with a few almonds or walnuts thrown in. It makes a great light supper.

Another hint: Buy a bottle of olive oil and pour some into a container with a lid. Put all kinds of spices in the jar....bay leaves, rosemary, salt and other spices that you like. I even throw in some pepper corns.

Then put it away in a cabinet and let it sit, shaking it from time to time. It's great for cooking healthy, light meals with lots of flavor.

Happy cooking.

Marianne