Pork Tenderloin

Simple, appealing and perfect with the polenta. Pour a Barbera or Pinot Bianco.

(Pork Tenderloin with Mustard Sauce) Can be prepared in 45 minutes or less.

At the lodge, the tenderloin is also complemented by a spicy peach salsa.

This is great over steamed rice.

Tonya Morrison of Lewis Center, Ohio, writes: "My husband and I had a wonderful time on our vacation to Kiawah Island, South Carolina. One night we had dinner at Rosebank Farms Café in Bohicket Marina Village. The recipe for their roast pork tenderloin with apple and raisin chutney would make a delicious souvenir." In this imaginative main course, the chutney adds a sweet, tart contrast to the herb-roasted pork and the rich, creamy corn.

The sweet yet tangy chutney lends an exotic flavor to grilled pork — or chicken or salmon. The dark brown sugar stands up to the other intense ingredients.

Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture.

Oysters on the half shell with a cold sauce of vinegar, peppercorns and finely chopped lemongrass would be an elegant appetizer. Accompany the pork with the rice timbales , steamed snow peas and baby corn, and a dry Gewürztraminer. End with a salad of melon and pineapple with toasted coconut.

Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe.

Char Siew This succulent meat is traditionally cooked hanging on hooks inside a smoking barbecue oven. This easier and faster method cooks the pork on a charcoal grill. Char siew can be sliced and used as a garnish over rice or noodles, or stir-fried with vegetables.

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.