Pork Tenderloin is never on sale at Pathmark but it was this week! Yippee! If I've learned anything its that if meat is on sale at Pathmark then you should probably make it that night. And smell it first. 93.5% of the time I've had no problem. But there is nothing worse than having all your ingredients ready to go and then you realize your meat has spoiled. Well actually, there is something worse and that is not realizing your meat is spoiled and going through with cooking the meal, serving it and taking a bite...THEN realizing the meat is spoiled. That is definitely worse. I've done that recently. Matter of fact, that sort of spoiled my love of Pathmark, the fact that they might sell me bad meat. But there was no problem and this meat was perfect. I haven't experimented much with loin in general. I'm more of a butt and shoulder girl as far as pork goes. But I quickly found a recipe on Food Network for a nice herb crusted loin. Thyme, Rosemary, Italian parsley and lots of garlic got chopped up and rubbed into the meat along with olive oil and some wine vinegar, lots of salt and pepper. Into the oven and the smells were incredible - filled the house. I sliced the pork into medallions and I kept that theme going with sliced grilled sweet potatoes in a cumin lime glaze. I served the pork over polenta. I would make this again, maybe even pay full price. 
