Pork Tenderloin

Marinating the pork in citrus juices gives it a flavor that is perfectly complemented by the slightly spicy sauce. If you cannot find plantains, use ripe bananas.

Using sun-dried tomatoes that are not packed in oil cuts down on fat. You can find them at some supermarkets, specialty foods stores and Italian markets.

A baked potato, peas and sorbet are all you need with this entrée, but for a party, dress up the pork with cranberry relish, couscous studded with diced bell peppers and green beans, and a rich almond tart.

Pork tenderloin makes a delicious replacement for veal in this dish. Rice and chutney complete the meal.

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.

A pork tenderloin is too much meat for one person, but you'll be happy to have leftovers for the fried rice with pork and kale .

This innovative dish from Susanna Foo, the Philadelphia restaurant that takes its chef-owner's name, combines Asian and southwestern influences. Serve it with rice.

"On a visit to Key West, Florida, I had a superb dinner at Camille's Restaurant," writes Patrick Wessels of Milwaukee, Wisconsin. "I was especially impressed by the creamy Gorgonzola cheese sauce they served over roast pork tenderloin."

Churrasco is Spanish for grilled steak. This is Douglas Rodriguez's Argentine interpretation made with pork. He takes slices of tenderloin and pounds them to approximate the thickness of a skirt steak. Marinate the tenderloin strips for two to six hours before grilling.

The sauce is a variation of a classic one from the Normandy region of France, where it's made with apples and Calvados.