Pork Tenderloin

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

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.

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 .

Many packages of pork tenderloin contain 2 tenderloins weighing about 3/4 pound each. If you happen to get a package with 1 larger tenderloin, simply cook it a little while longer.

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

With the pork, serve sautéed spinach and some steamed baby red-skinned potatoes with butter and chopped fresh dill. Warm apple tartlets from your favorite bakery complete this elegant meal.

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

"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."

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

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.

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

Serve this dish with brown rice.

This is great over steamed rice.

This simplified version of a classic party dish will add some welcome heat to a winter night.

"The Garden Restaurant in London's Gatwick Airport Hilton hotel serves a pistachio-crusted pork loin in plum sauce that's just delicious," Pete Koronis of Clayton, Missouri. "I'd really like to try making it."

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.