Pork Loin

Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlúa.

I didn't grow up eating pork, so I was pleased to find out how lean and flavorful it was when I made this roast loin of pork. I cooked it the way I cook lots of meats — roasted with carrots, potatoes, and fennel. It's important to let meat rest after it's cooked; you'll find that all meats become juicier and more tender after 15 to 20 minutes. The rub on this comes from my dear friend Anna Pump and her wonderful Loaves and Fishes Cookbook.

Coffee beans soften the heat of the chile and bring out the other flavors in this paste-like marinade. You can also use the paste on chicken, as they do at Maroons, where this dish is served. Begin marinating the meat the day before.

Lombo di Maiale Ripieno di Mortadella con Patate Arrosto This dish was inspired by a truffled mortadella we tasted in Rome. Good-quality mortadella can be found at butcher shops, at Italian markets, and even in the deli section of many supermarkets. Active time: 1 hr Start to finish: 1 1/4 hr

I prefer pork loin from the rib end of the loin because it has a little more fat and a better flavor.

John C. Ryan, Murphysboro, Ill.
"My wife used to make a better chili than I do, which is how this recipe got its name."

Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their shape. Begin marinating the meat one day before serving. What to drink: Open a few bottles of spicy Zinfandel or hearty Bordeaux to place on the buffet table.

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Here's a simple, richly flavored recipe from Josefina Howard, owner of Rosa Mexicano restaurant in New York.

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

Broccoli tossed with buttered breadcrumbs makes a nice addition to the menu. Pour a Sauvignon Blanc and a French sparkling cider.

Can be prepared in 45 minutes or less.

Frying tenderloins is like frying chicken: All recipes are fundamentally alike, but each has a twist, ranging from how the flour coating is seasoned to what the cooked meat ought to be drained on (paper towel? brown paper bags?).