Leftover pork BBQ

Usually a day or two after we have our pork tenderloin we take the leftovers (though usually isn't very much left) and make some barbecue pork. It is so easy and quick. But we like to have it with tortillas, which makes up for the quickness and easiness of the pork. :)

All you do is stick the remaining pork in the crockpot and add a little GF BBQ sauce, like Sweet Baby Ray's Original, or most Kraft BBQ sauce and let it cook for a few hours. The longer it cooks on low, the more tender, but an hour on high is sufficient if you don't have much time (as long as it is leftovers and already has been cooked). I threw in a cup or two of cooked rice to help it go a little farther, since we didn't have much pork left, then served it on tortillas.

Pork tenderloin

One of our favorite meals around here is pork loin. With all the spices, it starts to smell real good, real quick. And it tastes as good as it smells.

• 2 tsp dried thyme
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp table salt
• 1 tsp black pepper, freshly ground
• 2 tsp olive oil
• 2 pound lean pork tenderloin
  

Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray. (I like to put down aluminum foil, then spray on the cooking spray for easier clean up.) Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside. Rub oil all over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.

Roast until an instant-read thermometer inserted in center of pork reads 150ºF, about 30 minutes (that's what the original recipe said, but I think it almost always takes closer to an hour for me). Let stand 10 minutes before slicing crosswise into thin (about 1/2-inch thick) slices.

We usually eat this with potatoes (mashed or baked) and some veggies.