Pork Tenderloin

This is great over steamed rice.

Pork fillet, or tenderloin, contains about as little fat and cholesterol as chicken. Available now in most supermarkets, it is tender and moist. In this recipe, the pork is marinated in honey, jalapeño peppers, and nuoc mam, the fish sauce of the Vietnamese, then grilled.

Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.

Tamales are traditionally served in the southwestern United States and in Mexico at Christmas. In this easy do-ahead version, corn husks are wrapped around spicy pieces of pork tenderloin. The husks keep the pork tender and juicy as it cooks. What to drink: Pinot Noir.

Serve with: Red-skinned potatoes roasted with thyme, and steamed green beans.

Serve the kebabs with some rice to round out the meal.

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

Offer with the mashed potatoes and some steamed broccoli. Have crunchy ginger cookies for an easy dessert.

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.

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

The filling of these savory Latin pastries, served at Café Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds.

The robust sauce doubles as a marinade for this easy and elegant entrée. Begin preparing well before serving so that the pork has time to marinate. Accompany with boiled green beans and a full-bodied Zinfandel.

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.

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

Team this outstanding entrée with some steamed broccoli and a fruity Zinfandel.