Hoss ‘n’ Pepper

This is a recipe for Roast Pork Tenderloin, by the way.

Once upon a time, we had a pork tenderloin to cook, and I couldn’t decide what to do with it, so My Cowboy made up his own recipe. It was so easy and so melt-in-your-mouth delicious, that I feel compelled to share the recipe with you here. I’ve dubbed it “Hoss ‘n’ Pepper” because My Cowboy’s nickname is “Hoss”, and he covers this with pepper — how’s that for a horrific play on words?

Here’s how to make it . . .

You’ll need a pork tenderloin and a can of Coke.

Pour the Coke into the bottom of a roasting pan, and lay the tenderloin in it.

Rub the tenderloin with olive oil, and then sprinkle it with coarse ground pepper and coarse ground sea salt, making almost a crust out of it.

Cover it with foil, and put it in the oven at 350 degrees. After 15 minutes, remove the foil cover. Continue baking for 30 minutes, then turn it over, and sprinkle it with more pepper and sea salt. Continue baking till done, another 20-30 minutes or so, depending on how large your roast is. Slice it and eat it . . . yummy!

I made Homemade Mashed Taters to go with ours.