Pork Tenderloin

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

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."

Marinating the pork in citrus juices gives it a flavor that is perfectly complemented by the slightly spicy sauce. If you cannot find plantains, use ripe bananas.

Active time: 10 min Start to finish: 40 min

Pre-marinated pork tenderloins can be found in the supermarket meat section. To round out the meal, add a romaine salad dressed with Dijon vinaigrette and a basket of warm cranberry-corn muffins; finish with wedges of apple pie and sharp cheddar cheese.

Pork tenderloin makes a delicious replacement for veal in this dish. Rice and chutney complete the meal.

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.

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.

Serve this dish with brown rice.

Start this at least one day before serving.

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.

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