In a sealable plastic bag, mix garlic, thyme, rosemary, lemon zest and juice, half (1/4 c.) of the olive oil, and salt and pepper. Add both tenderloins. Squeeze the air out of the bag and seal. Let marinate in the fridge for at least one hour.
Preheat the oven to 400 degrees F.
Remove tenderloins from bag and season both sides with salt and pepper.
Heat a large oven-safe pan on medium-high heat. Add the remaining olive oil to the pan. Sear each side of the loins until each side is browned.
Remove tenderloins from pan and add apple wedges. Cook for 2-3 minutes until the apples have browned.
Add the tenderloins on top of the apples and place the pan in the oven. Roast for 12-15 or until the internal temperature of the tenderloins is 140-150 degrees F.
Remove from the oven and let rest for 10 minutes before cutting.
When oven is ready, place roast in shallow roasting pan and roast for about 1 hour.
While pork is cooking, combine cornstarch, cinnamon, salt and orange peel in small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook, stirring over medium heat until sauce combines and thickens. Set aside.
After 1 hour, remove pork from oven. Set onion wedges around pork loin in pan and spoon about 1/2 of cranberry sauce over roast and onions. Return to oven for another 30 to 60 minutes or until internal meat temperature reaches 145 degrees F.
Remove from oven. Let stand 5 minutes. Serve with remaining cranberry sauce.
Add pork to a medium bowl, season with salt and toss with cornstarch until coated.
In a separate bowl, whisk garlic, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
In a large skillet over medium-high heat, heat 1 tsp oil. Cook broccoli, green beans and white parts of green onion until tender, about 2 minutes. Transfer to a plate.
Return skillet to high heat and add the remaining 1 tablespoon of oil. When the oil is almost smoking, add pork.
Cook pork until crispy and no longer pink, about 5 minutes.
Reduce heat to medium heat, then return vegetables and add half the sauce to the pan.
Stir quickly to coat pork and vegetables in glaze. (Watch carefully- sauce can burn due to the sugar) Add remaining half of the sauce until you reach your desired sauciness.
Garnish with green onions. Enjoy.
This recipe is a wonderful template to play around with. Try adding other vegetables you like, such as bell peppers, asparagus, snap peas, carrots or mushrooms, or try adjust the heat-level of the sauce by adding in your favorite hot sauce or chilies.
Add pulled pork with barbecue sauce, if desired, to baking dish; mix lightly. Bake, uncovered, for 15 minutes or until heated thoroughly.
While pulled pork heats up, fry bacon to desired doneness in skillet over medium heat. When finished, set aside on a paper towel-lined plate.
In another large nonstick skillet, melt half the butter on medium-low heat.
Crack 3 of the eggs into the skillet, 1 at a time, keeping separate. Fry eggs about 5 minutes, or until the egg whites are solid and the yolks reach desired doneness.
Transfer cooked eggs to a plate and set aside. Repeat steps 4 and 5 with remaining butter and eggs.
Make sandwiches by layering pulled pork, cheese slices, lettuce, red cabbage, bacon and eggs on a hamburger bun just before serving.
Make the pulled pork ahead of time to make breakfast a breeze. Here's a simple recipe for turning an Indiana Kitchen Pork Shoulder into delicious pulled pork in a slow cooker: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.