Beer Marinade Pork Tenderloin AND Barbeque Pork Tenderloin Pizza

Beer Marinade Pork Tenderloin
2 pork tenderloins 2-3 pounds
1/3 cup beer
¼ cup brown sugar
¼ cup Dijon mustard
1 teaspoon Worchester sauce
¼ cup olive oil
2 cloves garlic pressed
½ teaspoon dried ginger
½ teaspoon salt
¼ teaspoon Tony Chachere’s Creole seasoning

Place all ingredients in a zip top bag, reserving pork, salt and Creole seasoning, and mix well. Add tenderloins to the bag press all of the air out and place it in the refrigerator to marinade for 4 hours or overnight. Remove pork from marinade, sprinkle with salt and Creole seasonings and put on a hot grill pan, sear all edges of meat. Put meat into an oven preheated to 350 degrees until meat thermometer reads 165 degrees. Let meat rest for 8-10 minutes, tented with foil before slicing to serve.

Barbeque Pork Tenderloin Pizza
1 package prepared pizza dough or your favorite dough recipe
¼ cup cornmeal
1 precooked pork tenderloin, sliced very thin
1/3 cup sweet and spicy prepared barbeque sauce, I use KC Masterpiece Original
1 roasted red bell pepper cut into slices
1 ¼ cup shredded mozzarella cheese
¼ cup parmesan cheese

Preheat oven to 425 degrees, place baking stone or baking sheet into oven to preheat. Sprinkle cornmeal onto work surface and roll crust to desired size, place onto hot stone. Put crust into the oven to precook for 3-4 minutes. Remove crust from oven and layer on pork and red peppers. Drizzle barbeque sauce over toppings. Sprinkle with mozzarella cheese and return to oven for 8-10 minutes until cheese is bubbling and crust is beginning to brown. Dust with parmesan cheese and slice to serve.