Pork Tenderloin

Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.

Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. This recipe makes a regular appearance at our dinner table."

If you get a package containing two tenderloins of uneven size, you may have to cook the larger one a little longer than the smaller one. Prepare all the sauce ingredients before grilling the pork, then cook it while the pork stands.

To pit a cherry, place the flat side of a large knife on the cherry; press gently until it splits open, then pull out the pit.

Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.

Serve this pork on hamburger buns for delicious sandwiches.

What to drink: Syrah (or Shiraz, as it's called if Australian), or any medium-bodied, fruity red wine.

Richard Montoya of Dallas, Texas, writes: "I've lived in Dallas for 20 years and I've noticed that the city's restaurants just keep getting better and better. One of my favorites is Jasper's in nearby Plano. When I take friends there, I always recommend the pork tenderloin." At Jasper's, the pork is served with bourbon creamed corn and a twice-baked potato.

Star anise, cinnamon, and apple cider give this dish the flavors of fall. Add some wilted greens and a nice Zinfandel, and you've got a sophisticated dinner party.

This recipe is adapted from George Lang's book The Cuisine of Hungary.

The chutney also works well as an accompaniment to chicken, duck or lamb.

Sliced leftover cooked pork makes this quick pizza even quicker.

Larry's inspiration for this soup was a dish that he enjoyed while vacationing in Japan. Look for the oriental sesame oil in the Asian foods section of the supermarket.

Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.

Start this at least one day before serving.

Velvet restaurant in SoHo serves a pork tenderloin that is the best I've had in this city," says Erika Ferszt of New York, New York."I would like to make it at home."