Pork Tenderloin

For this dish, we used The Silver Palate's packaged cranberry-apple chutney, which is available at some supermarkets. If you can't find apple chutney, try mango chutney instead.

At 26 Brix in Walla Walla, Washington, chef Mike Davis takes plums to the savory side—where they bring a bit of acidity to a spicy sauce for pork.

Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.

Serve with white rice to soak up the sweet and spicy sauce.

Bread-crumb-coated pork medallions are golden on the outside, moist and juicy on the inside. The caper-yogurt sauce provides a burst of briny flavor.

Serve with red wine sauce .

This stuffing pairs perfectly with roast turkey.

A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.

Fried tofu takes on a meaty texture in this traditional Hunan dish that goes from pleasantly spicy to five-alarm fire in a matter of teaspoons. Pungent fermented beans add a satisfying fragrance to the sauce, perfect for spooning over rice.

When the weather warms up, these can be grilled, as they do at Spice Market. Look for the skewers in the kitchenware aisle.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. My good friend Eddie Rodriguez, a clothing designer (he is the Rodriguez in Wilke-Rodriguez), is my longtime guide to the wonderful world of Cuban flavor. This recipe is my tribute to him. Lime, orange, garlic, cumin, vinegar, and just the right amount of chile heat are, to me, what make Cuban food so irresistible. If you've never tasted a real Cuban mojo, the classic sauce for pork, plantains, and a lot of other staples, prepare to be blown away. I like to grill pork tenderloins, which cook fast and stay juicy. Lean pork tenderloins cook like chicken breasts. They're very simple and very tender, but you have got to get them off the grill before they overcook. As soon as they firm up, they are DONE.

Saturday dinner. From Red Mountain Spa in St. George, Utah. Give lean pork tenderloin a rubdown with executive chef Jim Gallivan's potent adobo chile mix. The spicy bean salsa topper adds fiber but not a lick of fat.

Toss the takeout! This slimmed-down dish is delish. Traditional Chinese cuisine is among the healthiest, but the American version of sweet-and-sour pork is sugary and fatty. Ying Chang Compestine, author of Secrets From a Healthy Asian Kitchen (Penguin Putnam), gave the recipe a healthy revamp — hers uses the leanest part of the pig and gets its sweetness from fruit. So break out the chopsticks and savor these Far East flavors straight from your stove top.