Pork Tenderloin

Tyler and I hadn't really had pork tenderloin until just recently while eating at Outback. They had this amazing sauce on it that I love but I'm not good enough to figure out what's in it. Anyway, I have a couple sauces that I've used that you can try, or come up with your own!

The tenderloin is super easy. Just marinate it overnight in whatever marinate you like. I often use lemon juice, garlic, maple syrup, and whatever else catches my eye at that moment. Then, take it out of the marinate and place it in a shallow baking pan, a 9x13 is fine, bake at 350 for 40-50 minutes until done. Top with sauce or gravy. That's it! Way easy!

Honey Grape Sauce: 2 teaspoons olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
2 cups seedless red grapes, halved
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon grated fresh ginger root
**I also add a bit of brown sugar, and a dash of Worcester sauce. Add what you want to make it your own.
Heat olive oil in a saucepan over medium heat. Cook shallots and garlic in oil until tender. Stir in grapes, soy sauce, honey, ginger, and five-spice powder. Bring to a boil. Reduce heat, and simmer for 15 minutes. Set aside to cool for 10 minutes. Process cooled sauce until smooth in a blender or food processor. Serve over sliced tenderloin.

Roasted Red Pepper Sauce
I just kinda made this up and didn't really measure anything, sorry! Its a lot like the grape sauce.
2 red peppers roasted - broil peppers till skin is dark, remove from oven and cover with plastic wrap or put them in a plastic bag. Let them cool about 45 min. Remove skins, they should peel off easily. Remove seeds and cut into chunks.
Put in sauce pan with oil, (the peppers will have a bit of natural oil and juice inside of them, you can use this too) garlic, Worcester sauce, brown sugar, a little honey, onion powder, Italian seasonings, salt and whatever else you think it needs to taste better! Simmer for 10-15 minutes, allow to cool a bit then put in blender or food processor. Serve hot over sliced tenderloin.