Pork Tenderloin

Tonya Morrison of Lewis Center, Ohio, writes: "My husband and I had a wonderful time on our vacation to Kiawah Island, South Carolina. One night we had dinner at Rosebank Farms Café in Bohicket Marina Village. The recipe for their roast pork tenderloin with apple and raisin chutney would make a delicious souvenir." In this imaginative main course, the chutney adds a sweet, tart contrast to the herb-roasted pork and the rich, creamy corn.

The sweet yet tangy chutney lends an exotic flavor to grilled pork — or chicken or salmon. The dark brown sugar stands up to the other intense ingredients.

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

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.

"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."

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

Char Siew This succulent meat is traditionally cooked hanging on hooks inside a smoking barbecue oven. This easier and faster method cooks the pork on a charcoal grill. Char siew can be sliced and used as a garnish over rice or noodles, or stir-fried with vegetables.